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Caramelized Onion Dip with shredded Gruyére, chives and chopped bacon – the ultimate party food!
Whether watching football, celebrating the arrival of a New Year, or just having a cold brew with your best buds, this flavorful, sweet, cheesy dip will be the center of attention. Served hot with hearty crackers or thick toasted bread, this thick, dip-like spread will please even the pickiest snacker.
Can this baked caramelized onion dip be made ahead?
Our caramelized onion dip is easily made up to 24 hours in advance. Assemble all the ingredients, cover and refrigerate until needed. Allow the unbaked dip to come to room temperature for 30 minutes before baking. This hot, cheesy, sweet onion dip will be ready to serve after 20 to 25 minutes in the oven. You might want to double this dip for a big crowd; it disappears quickly!
What kind of bacon is best in this caramelized onion dip?
I’ve grown very fond of unflavored, uncured bacon (no hickory smoked, maple flavored, etc.) The lower salt content makes is much easier to use in recipes, and to eat. Since the cheese has a slightly salty flavor, and salt is added to the caramelized onions, I recommend checking the seasonings before adding any more salt to this dip. If serving with salty crackers, you may want to omit additional salt as well. Trust your own judgment but if using a very salty bacon, omit any additional salt.
What does Gruyére cheese taste like?
Gruyére is a buttery, smooth-melting cheese with a nutty, sweet and slightly salty flavor, depending on the age of the cheese. I recommend buying a medium aged cheese so the flavor is not too intense, or overwhelming, nor is it lost to the caramelized onions. The oldest cheese is also the most expensive.
Can you use other kinds of cheese in this caramelized onion dip?
Feel free to substitute Swiss or fontina cheese for the Gruyére in this recipe. Both melt well and have a distinct flavor that blends with the sweet caramelized onions.
What are some other ways to use Gruyére cheese?
Gruyére is a great snacking cheese and perfect on its own. However, Gruyére cheese is fantastic in many recipes like our incredible Au Gratin Potatoes, this Easy French Onion Soup, and one of our favorite brunch recipes, the Farmers’ Market Quiche. If you’re in the mood to bake, try these Gruyére Popovers hot from the oven. So, so good! We could go on and on about the best ways to use this flavorful cheese in your everyday cooking. Trust me when I say you won’t be sorry you bought this fine cheese.
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With Gruyére cheese, bacon and fresh chives
- 4 slices uncured bacon
- ½ tablespoon unsalted butter
- ½ tablespoon vegetable oil
- 1 teaspoon light brown sugar
- ¼ teaspoon salt
- 2 large sweet onions, rough chopped (4 to 5 cups)
- 3 ounces Gruyére cheese, shredded, divided (1 1/2 cups)
- ½ cup canola mayonnaise
- ½ cup sour cream
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper, optional
- 2 tablespoons fresh chopped chives, divided
- In a large non-stick skillet, cook the bacon over medium heat until crisp. Transfer the bacon to a paper towel lined plate to drain. Discard the bacon grease and lightly wipe out the skillet with clean paper towels.
- Add the butter and vegetable oil to the skillet and heat over medium-high. When the foaming subsides, add the brown sugar and salt and stir until dissolved. Add the onions and stir to combine. Cook, stirring frequently, until the onions start to soften, about 5 minutes. Reduce the heat to medium / medium-low and continue cooking, stirring occasionally, until the onions are softened and dark brown in color, about 30 minutes. Set aside to cool slightly.
Preheat oven to 425° F. Lightly grease a 1-quart baking dish. Set aside.
Reserve ¼ cup of the shredded Gruyére and set aside. In a medium mixing bowl combine the remaining cheese, mayonnaise, sour cream, pepper, crushed red pepper, and 1 tablespoon of the chives. Mix well until blended. Finely chop 3 slices of bacon and add to the cheese mixture. Reserve the remaining bacon for topping.
- Add the caramelized onions to the cheese and bacon mixture. Fold together until combined. Transfer the onion mixture to the prepared baking dish. Top with the remaining chopped bacon, and the reserved cheese.
- Bake for 20 to 25 minutes or until browned and bubbly. To serve, sprinkle with the remaining chives.
- Serve with thick sliced, toasted bread, crisp vegetables and/or hearty crackers.
This dip is easily made up to 24 hours in advance. Cover and refrigerate until needed. Allow the dip to rest at room temperature for 30 minutes before baking.
Inspired by a recipe in Cooking Light Magazine, November 2011
Here are a few more hot cheesy dips you might also like: