Hot Caramelized Onion Dip with Bacon and Gruyere Cheese
Food is a part of my equestrian life. Not so much the simple weekly dinners, but the appetizers, desserts and the constant attempt to eat something healthy at a horse show.
This recipe is one of my go-to's as a dish to pass at the Hunt Club or for a New Year's Day Movie Marathon with my mom and my daughter.
I double this recipe and bake it in a 9” round glass pan, as written it yields 2 cups, which is NEVER enough. Gruyere cheese is expensive, but so worth it for the special occasions when I serve this dish, which is really quite simple to make and only requires, one bowl, one pan and a baking dish.
My adaptations cut back slightly on the onions and increase the bacon.
Drain a small amount of the bacon fat into a separate container before adding the onions. This takes down the saltiness of the dish and provides a special treat for the dogs. Because of course, bacon fat contributes to their shinny coat. I like to mix the excess with some dry dog food, so that the dog food is VERY lightly coated.
All the tails in the house will be wagging.
6 bacon stripes
1 sweet onion, 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
- Preheat oven to 400 degrees.
- Cook bacon in large nonstick skillet. Removed to paper towel lined plate to cool. Crumble
- Add onions, sugar and salt to bacon fat in the skillet and cook over medium-high heat for about 5 minutes.
- Reduced heat to medium and cook, stirring often until onions turn a deep golden brown. This can take as long as 20 minutes.
- Add sherry and cook 1 minute.
- Stir in Thyme and Tabasco Remove from heat.
- Mix together sour cream and mayo in a medium bowl. Add crumbled bacon, cheese, onion mixture and black pepper.
- Transfer to 2 cup baking dish.
- Bake 20 minutes or until bubbly and golden brown on top.
Serve with pita chips or some other plain chip that is unlikely to break, the dip is heavy and has a lot of flavor so the chip can be VERY plain, but it needs to be thick.
Adapted from Spicy Southern Kitchen