Description
This Caramelized Onion Dip recipe features sweet, deeply caramelized onions blended into a creamy mixture of cream cheese, sour cream, mayonnaise, and gruyere cheese. Baked until bubbly and golden, it’s a perfect warm appetizer served with toasted baguette slices, ideal for parties or cozy gatherings.
Ingredients
Scale
Caramelized Onions
- 2 sweet white onions, thinly sliced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp sugar
- Kosher salt and black pepper, to taste
- 1 tsp Worcestershire sauce
- 1 tsp balsamic vinegar
- 1 cup beef stock
Dip Mixture
- 8 oz softened cream cheese
- 1/2 cup Duke’s Mayonnaise
- 1/2 cup sour cream
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp fresh thyme leaves
- 6 oz grated gruyere cheese, divided
- 1/2 cup finely chopped chives, plus more for garnish
For Serving
- 1 baguette, sliced into 1/2” thick pieces
- Olive oil for drizzling on bread
Instructions
- Caramelize the Onions: Melt 1 tablespoon of butter and 1 tablespoon of olive oil together over medium heat in a large stainless steel frying pan. Add the thinly sliced onions and season with kosher salt, black pepper, and sugar. Cook slowly, stirring occasionally, until the onions become very soft and translucent, about 20 minutes.
- Add Flavorings and Reduce: Stir in the balsamic vinegar, Worcestershire sauce, and 3 tablespoons of beef stock. Cook undisturbed until the liquid evaporates, about 5 minutes. Repeat this addition of stock and reduction four more times, using the full 1 cup of beef stock in total. Continue cooking until the onions are sticky and deep brown, approximately 25 minutes total. Remove from heat.
- Preheat Oven: Set your oven to 375º Fahrenheit to prepare for baking the dip and toasting the bread.
- Prepare the Dip Mixture: In a mixing bowl, combine the softened cream cheese, sour cream, Duke’s Mayonnaise, onion powder, garlic powder, thyme leaves, 1 cup of the grated gruyere cheese, chopped chives, and the caramelized onions. Season with black pepper and mix thoroughly to combine.
- Assemble Dip: Transfer the mixture into an 8-inch skillet or baking dish. Sprinkle the remaining grated gruyere cheese evenly on top.
- Prep the Baguette Slices: Place the baguette slices on a baking sheet and drizzle olive oil on both cut sides.
- Bake Dip and Toast Bread: Put the skillet with the dip on the oven’s top rack and the baking sheet with the bread on the bottom rack. Bake for 15 minutes, flipping the baguette slices halfway through baking.
- Broil the Dip: Remove the bread. Turn the oven broiler to high and broil the dip 3 to 5 minutes until the cheese on top is bubbly and browned.
- Serve: Let the dip rest for 10 minutes to set. Garnish with extra black pepper and chopped chives. Serve warm with the toasted baguette slices alongside. Enjoy!
Notes
- Use a stainless steel pan for best caramelization results.
- Be patient while caramelizing onions; low and slow cooking brings out the best flavor.
- Worcestershire sauce adds a subtle savory depth; substitute with soy sauce for a vegetarian option.
- Baking and broiling times may vary based on your oven; watch the cheese closely to prevent burning.
- Leftover dip can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
- For a milder onion flavor, reduce the cooking time slightly during caramelization.
Keywords: caramelized onion dip, baked onion dip, creamy onion dip, appetizer, party dip, gruyere cheese dip, warm dip, baked dip