Caramelized Onion and Gruyere Dip
- Ready In:
- 43mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 loaf sourdough bread (a round loaf)
- 29.58 ml unsalted butter
- 14.79 ml olive oil
- 2 medium sweet onions, coarsely chopped (Vidalia onions)
- 4.92 ml salt
- 4.92 ml sugar
- 4.92 ml dried thyme
- 226.79 g package cream cheese, softened
- 118.29 ml mayonnaise
- 473.18 ml shredded gruyere
directions
- Slice the top off the loaf of bread and remove the insides with your hands or a sharp paring knife, leaving about a ¾ inch thickness on the inside shell; set bread shell aside.
- Melt the butter with the oil in a medium skillet over moderate heat.
- Add in the onions, stirring to coat with the butter mixture.
- Saute for about 3 minutes, until the onions begin to soften.
- Sprinkle with salt, sugar, and thyme, and saute for another 10 minutes, until the onions begin to turn golden, being careful that they don’t burn.
- Transfer the contents of the skillet to a mixing bowl and let cool.
- In the bowl of an electric mixer, beat the cream cheese and mayonnaise together until smooth.
- Fold in the onions and Gruyere cheese; stir until blended.
- Spoon into the bread shell and serve immediately with chips or veggies or baguette slices.
- OAMC: Cover and freeze for up to 2 months; when ready to serve, defrost the dip overnight in the refrigerator; preheat oven to 350°; bring the dip to room temperature for 20 minutes, bake for 20 minutes, until bubbling; serve immediately.
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