Hot Caramelized Onion Dip With Bacon And Gruyere Food

HOT CARAMELIZED ONION DIP WITH BACON AND GRUYERE

Steps:

• Preheat oven to 400 degrees.
• Cook bacon in a large nonstick skillet. Remove to a 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. Reduce heat to medium and cook, stirring often, until onions turn a deep golden brown color. This can take as long as 20 minutes. If onions start to burn, turn heat down to medium-low.
• 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. Mix together well and transfer to a 2-cup baking dish.
• Bake 20 minutes, or until bubbly and golden brown on top.

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.

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.