Friday, September 28, 2012

Caramelized Onion Dip with Gruyere and Bacon

Caramelized Onion Dip with Gruyere and Bacon is the ultimate dipper for this seasons festivities. This dip has proven itself to be extremely versatile when it comes to pairing possibilities.  Caramelized Onion Dip with Gruyere and Bacon tastes great with a beer in hand while watching football. It's also an excellent selection when bringing an appetizer to that wine tasting party you were invited to.

I had all ingredients on hand except for the baguette and the Gruyere. The lady in the bakery section of the store willingly sliced up half a baguette for me so I didn't have to buy a 3 foot piece of bread. Seriously, do people really ever use the whole baugette? Gruyere, can be spendy if you buy a huge chunk. Ask your deli department to sell you exact amount you need. That way there is no waste, and little dent in your wallet.

All in all, the hearty, down-home taste of this dip will win over everyone in the room. The flavors of the caramelized sweet onion, boldness of Gruyere, and sprinkle of the salty bacon, make this Caramelized Onion Dip with Gruyere and Bacon a MUST for your next gathering.

Added bonus. You can make it ahead and pop it in the oven last minute to warm up!

Caramelized Onion Dip with Gruyere and Bacon
Recipe from Adapted from Original Recipe over at Cooking Light

-Cooking spray or a touch of oil
-1 TB butter
-3 1/2-4 cups chopped sweet onion
-4 ounces of Gruyere Cheese, shredded and divided
-2 TB chopped fresh chives or green onion tops
-1/3 cup mayonnaise of choice
-1/3 cup sour cream of choice
-1/4 tsp sea salt
-1/4 tsp fresh ground pepper
-4 slices of bacon slow cooked to perfection and then crumbled
-Baguette Slices
-Extra butter for baguette slices - optional

-Preheat the oven to 425 degrees
-Heat a large skillet over med-high and then spray with cooking spray.
-Add 1 TB butter and onions
-Saute the onions a few minutes, until just turned translucent. Stir occasionally so they saute evenly.
-Reduce the heat to low and cook about 15 minutes or until golden brown. Stir once in a while and check heat to make sure they are just slowly cooking. Not burning.
-Remove from heat and cool to almost room temperature.
-Reserve 2 TB of cheese and 1 TB chives and set aside.
-Next, scrape the onions and all of their goodness into a bowl.
-Put the remaining cheese, remaining chives, mayonnaise, sour cream, salt, pepper, and bacon in the bowl with the onions. Stir until combined.
-Put the yummy goodness into a 1 quart baking dish that has been lightly sprayed with cooking spray
- Sprinkle with reserved cheese
-At this point if you are making this recipe ahead, cover and put in fridge until ready to bake
-Place the baking dish uncovered in the 425 degree oven and bake for 20 minutes or until browned and bubbling.
-Remove from oven and sprinkle with reserved green onion
-Set aside in open air to cool to eating temperature
-To toast baguette slices, simply spread a very thin layer of butter on each side of baguette slice. Lay in a single layer on a cookie sheet and place in your 425 oven after the dip comes out.
-Watch them carefully as oven temps vary and so does the thickness of people's baguettes.
-After 2-4 minutes, (check after 2), open the oven and quickly take out a baguette slice. Lightly touch the top and bottom of a baguette slice. If one side feels a little crusty/dry, remove the baguettes from the oven and flip all slices to toast other side.
-Remove after a minute or too JUST when the second side is dried out.
-Watch carefully. Like a grilled cheese, you want it to be crusty, not rock hard.

-Serve the warm Caramelized Onion Dip with Gruyere and Bacon along side the toasted baguette slices.

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