Caramelized Onion Gruyere Dip Recipes

CARAMELIZED ONION AND GRUYERE DIP

Steps:

• 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.

CARAMELIZED ONION GRUYERE DIP

Steps:

• Melt the butter with the oil in a medium size skillet over medium heat. Add onions and stir to coat. Saute for about 3 minutes. Sprinkle with salt, sugar, and thyme. Saute another 10 minutes, until the onions begin to turn golden. Transfer contents of skillet to a mixing bowl and allow to cool.
• Preheat oven to 350°F.
• In the bowl of an electric mixer, beat the cream cheese and mayonnaise together until smooth. Begin at slow speed and increase to medium. Fold in the onions and Gruyere cheese and stir until blended.
• Bake at 350 F for 20 minutes.
• *Note*.
• Dip may be spooned into a bread bowl or 1 quart casserole dish and refrigerated for 3 days or frozen for up to 2 months. Defrost dip in fridge and bring to room temperature for 20 minutes before baking.

FRENCH ONION DIP WITH GRUYERE TOASTS

Steps:

• Preheat the oven to 400 degrees F. Heat the oil over medium heat in a large skillet. Add the onions and thyme and cook, stirring occasionally, until onions are very soft and browned, about 15 minutes.
• Meanwhile, stir together the sour cream, mayonnaise and Worcestershire sauce; season with salt and pepper. Fold in the onion mixture until well combined. Cover and chill for at least 1 hour or up to overnight. Mixture can be stored in an airtight container for up to 3 days.
• Arrange the bread in an even layer on a baking sheet. Sprinkle each slice with about 1 tablespoon cheese. Bake until the bread is golden brown and crisp and the cheese is melted, 6 to 8 minutes. Serve dip with the cheese toasts and endive leaves.

CARAMELIZED ONION DIP

Steps:

• In a large skillet, heat the butter and olive oil over medium-low heat. Throw in the onions, garlic and thyme and cook, stirring occasionally, until the onions are golden brown and soft, 20 to 25 minutes. Stir in the brown sugar until melted. Continue cooking until very deep in color, 5 to 7 minutes more. Remove from the heat and let cool completely, about 20 minutes.
• In the bowl of a food processor, add the ricotta and sour cream and process until smooth. Season with salt and pepper, then add the chives, Worcestershire, 2 tablespoons of the parsley and three-quarters of the caramelized onions, reserving the rest for garnish. Pulse 5 or 6 times, until the onions are incorporated but still have some texture. Taste and adjust the seasoning as needed.
• Transfer the dip to a serving bowl. Top with the reserved caramelized onions and sprinkle over the remaining parsley. Serve with chips, carrots, radishes and sugar snap peas.

CARAMELIZED FRENCH ONION DIP

Steps:

• Heat oil in a large saute pan over medium heat until shimmering, about 2 minutes. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup water, Worcestershire, beef base, onion powder, and thyme. Increase heat and bring to a boil, stirring constantly until beef base is dissolved.
• Reduce heat to a simmer and cook, stirring occasionally, 30 to 45 minutes. Liquid will slowly evaporate and onions will caramelize. If onions start to stick to the pan, throw in a splash of water and scrape up the delicious bits. Taste before adding sugar, salt, and pepper. Once seasoned to your liking, remove from the heat and let cool to room temperature, 15 to 20 minutes.
• Mix cooled onions with sour cream until well combined. Chill for 1 hour before serving.

CARAMELIZED ONION DIP

Steps:

• Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature.
• Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.