• Hot Caramelized Onion Dip with Bacon and Gruyere

    by Christin Mahrlig on February 15, 2013

    in Appetizers

    Hot Caramelized Onion Dip with Bacon and Gruyere

    Sweet onion, bacon, gooey cheese all mixed in sour cream and mayo. You can’t go wrong with that.

    onion dip with bacon and gruyere

    It’s rich, creamy, and flavorful and sure to be a hit at your next party. Cook the dip in a small cast iron skillet to get it extra golden and bubbly.

    Hot Caramelized Onion Dip

    Serve with baguette, apple slices, or fritos. Try serving leftovers (if there are any!) over a baked potato.

    hot caramelized onion dip with bacon and gruyere

    Hot Caramelized Onion Dip with Bacon and Gruyere
    Recipe type: Appetizer
    • 4 bacon strips
    • 2 sweet onions, halved and thinly sliced
    • ¼ teaspoon sugar
    • ¼ teaspoon sea salt
    • 1 tablespoon dry sherry
    • ¼ teaspoon tabasco
    • ½ teaspoon chopped fresh thyme
    • 1 cup shredded Gruyere Cheese
    • ½ cup sour cream
    • ½ cup mayo
    • ¼ teaspoon freshly, ground black pepper
    1. Preheat oven to 400 degrees.
    2. Cook bacon in a large nonstick skillet. Remove to a paper towel lined plate to cool. Crumble.
    3. Add onions, sugar, and salt to bacon fat in the skillet and cook over medium-high heat for about 5 minutes. Reduce heat to medium and cook, stirring often, until onions turn a deep golden brown color. This can take as long as 20 minutes. If onions start to burn, turn heat down to medium-low.
    4. Add sherry and cook 1 minute. Stir in thyme and tabasco. Remove from heat.
    5. Mix together sour cream and mayo in a medium bowl. Add crumbled bacon, cheese, onion mixture, and black pepper. Mix together well and transfer to a 2-cup baking dish.
    6. Bake 20 minutes, or until bubbly and golden brown on top.
    Yield: 2 cups


    Recipe Source: adapted from Coastal Living

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    { 12 comments… read them below or add one }

    Margie March 19, 2013 at 12:36 pm

    sounds great, but oh those calories!!! Does anyone have the breakdown on claories, sodium, cholestral , sugar, on this recipe.


    Christin Mahrlig March 22, 2013 at 10:03 pm

    I think it’s best not to know Margie. LOL. This is definitely an appetizer that’s best eaten on only rare special occasions and shared with lots of friends!


    Amanda Lewis March 10, 2013 at 1:36 pm

    Making this for the 3rd time today! It’s been requested yet again! Amazing recipe, thanks!!!


    Christin Mahrlig March 10, 2013 at 4:59 pm

    I’m so happy to hear you enjoyed it ! :)


    Sandra Mort March 2, 2013 at 1:58 pm

    I’m assuming the cheese gets mixed in at the last minute before baking, maybe with another sprinkle on top for a pretty surface?


    Christin Mahrlig March 2, 2013 at 6:27 pm

    Oops! Did I not mention that? Will fix it.


    Sandra Mort March 5, 2013 at 2:02 am

    No problem at ALL! The recipe looks gorgeous and I will be bringing it to my friend’s 50th bday this coming weekend. Making some tweaks but I’ll let you know how it goes!!!


    Christin Mahrlig March 6, 2013 at 9:05 pm

    Yes, please let me know how it goes! And Happy 50th to your friend.


    Angie February 26, 2013 at 12:17 pm

    I cant wait to make this, its looks & sounds awesome! Thanks for sharing!


    Christin Mahrlig February 28, 2013 at 8:35 am

    Thanks Angie!


    Mama B @ My Edible Journey February 25, 2013 at 12:42 pm

    Oh wow does that look good! Pinning it to my “dips & sauces” board right now for future gatherings. Thanks for sharing.


    Christin Mahrlig February 25, 2013 at 7:17 pm

    Thank you! I’ll have to check out your Pinterest Boards. I’m a total fanatic!


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