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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- 2 cups caramelized onions (RECIPE BELOW) ~3 large onions
- 1/2 cup Mayo
- 1/2 Sour Cream
- 1 1/2 cups of shredded Gruyere cheese divided
- 1 tsp Garlic powder
- A few grinds of Fresh Ground Pepper to taste
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.
Caramelized onions recipe: http://www.foxvalleyfoodie.com/how-to-caramelize-onions/
If making caramelized onions for this recipe, I recommend deglazing the pan with balsamic vinegar for added flavor.
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