Hot, bubbly, and delicious! This Baked Caramelized Onion Dip with Gruyere Cheese is absolutely insane! Well, not insane like Lizzie Borden, this is the type of insane your family will love!
I don’t believe there is a single ingredient that makes a more transcendent transformation than a simple onion when it is caramelized. There is something magical about the flavors that are gently coaxed out of the onion during its long vacation in the sauté pan. The final product forms the base of quite possibly the most luxurious dip to ever kiss your lips!
You need caramelized onions for my Baked Caramelized Onion Dip with Gruyere Cheese recipe, but don’t worry, just click this link to learn how to make caramelized onions. The amount of onions called for in that recipe perfectly matches what is needed in this recipe.
The final product will yield a cheesy Baked Caramelized Onion Dip with just the right amount of creaminess and more flavor than you would believe! This is a recipe you’ll want to keep in your back pocket for when you are looking for an appetizer that will impress!
I used an eight inch cast iron pan to bake this dip. However, any similar sized oven safe baking dish will suffice. Though, I find the smaller cast iron pan has a rustic look that perfectly matches the dip.
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Baked Caramelized Onion Dip with Gruyere Cheese
Ingredients
- 2 cups caramelized onions (RECIPE BELOW) ~3 large onions
- 1/2 cup Mayo
- 1/2 cup Sour Cream
- 1 1/2 cups shredded Gruyere cheese divided
- 1 tsp Garlic powder
- A few grinds of Fresh Ground Pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Combine caramelized onions, mayo, sour cream, 1 cup of shredded cheese, garlic powder and pepper in an oven safe dish and stir to combine.
- Top with 1/2 of shredded cheese.
- Bake in 400 degree oven for 20 minutes, or until hot and bubbly. The cheese should brown slightly.
- Let cool for five minutes then serve with tortilla chips, or crusty bread.
Notes
If you enjoyed my Baked Caramelized Onion Dip with Gruyere Cheese recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
Karly Campbell says
I’m with you, caramelized onions are a gift from above. I kid you not, I think I’d eat a piece of cardboard if it had caramelized onions on it. This dip looks INCREDIBLE, and I can’t wait to share it at the next potluck!
low carb recipes says
Wow I’ve been looking for a dip to try and this sounds DELICIOUS! Thank you and pinned for later this week
Sheila Manica says
I make caramelized onions at least 1-2 times a week but I sprinkle a little sugar on once they start to brown. And when in season, I use Walla-Walla onions or Maui onions, when I can find them !! Soooooo delectable on anything and everything !!! Thank you for ALL of your wonderful recipes, your site is my favorite. I am 72 yrs. and have been cooking for family and friends since I was 18, have a bazillion cookbooks, but you teach me something new all the time !!!! Thanks Again and STAY HAPPY !!! Sheila M. PS> Meant to say I make the onions 1-2 times a MONTH !!!! Although I could Make them 1-2 times a week and still want more !!! Wish I had a recipe good enough to share with YOU !
Fox Valley Foodie says
You have to be my sweetest reader! I love hearing from you.
Joan Buell says
Made this last weekend and it was enjoyed by all. Used an oven safe dish as I don’t have a small cast iron pan.
Mary Ann says
The flavor is unbelievable . I used it as a filling for mini Caramelized Onion pies. Just use the premade frozen ones if you don’t have time to make them. Seriously delicious.
Fox Valley Foodie says
That sounds like a great filling idea!!!
Marilyn says
This sounds delicious. Is there any reason why I couldn’t make it as written and then reheat it in the microwave for a minute or so before serving. I’m thinking of taking it to an event some distance from home.
Fox Valley Foodie says
Melted cheese typically does not reheat well. It will lose much of it’s creaminess and break into an oil slick. It would still taste good but not great.
Cindi says
OMG! Thank you for such a fabulous recipe. We were asked to bring a cheese appetizer for Thanksgiving with neighbors because another of their friends always brought wonderful crusty bread. Needless to say it was a great pairing. Also made the Reuben dip which was also a hit. Mixing up the triple chocolate snicker cookies now and can’t wait to try more of your recipes. You are a great Foodie!
Christjna B says
I dont have a cast iron pan but what sizs pan woukd be good to use if i double the recipe? Also, do you think it would be safe to make the onions a day ahead? Cant wait to try thjs!
Fox Valley Foodie says
I haven’t measured it exactly, but a 9 x 13″ baking dish should work well, if you pour the mixture in it and find it is too big, just grab a smaller pan. Making the onions a day ahead isn’t a problem at all.
Christina B says
This recipe is being saved and made at every holiday! Such a hit! I made the onions the night before which was such a time saver. Just mixed and baked when I needed it.
I must have put too much cheese on the top or cooked a little too long though because my cheese split and got oily/clumpy on top.
So delicious! Making again and sending the recipe around!
Stephanie says
Should this say 1/2 cup sour cream?
Fox Valley Foodie says
Yes! Sorry about that. I can’t believe that went unnoticed for so long!
Stephanie says
Thanks! I presumed but wanted to make sure. I’m a proof reader in my imaginary life. 😉
P shaffer says
When you say cup of cheese is that 8 ounces or a measuring cup.
Fox Valley Foodie says
1 measuring cup.