Baked Caramelized Onion Dip with Gruyere Cheese


Hot, bubbly, and delicious! This Baked Caramelized Onion Dip with Gruyere Cheese is totally insane! Well, not insane like Lizzie Borden, this can be the sort of insane your family can love!

I don’t believe there's one ingredient that creates a additional transcendent transformation than an easy onion once it's caramelized. there's one thing charming concerning the flavors that ar gently coaxed out of the onion throughout its long vacation within the sauté pan. the ultimate product forms the bottom of quite presumably the foremost luxurious dip to ever kiss your lips!

You need caramelized onions for my Baked Caramelized Onion Dip with Gruyere Cheese formula, however don’t worry, simply click this link to find out a way to build caramelized onions. the number of onions entailed in this formula utterly matches what's required during this formula.

Baked Caramelized Onion Dip with simply the correct quantity of soupiness Associate in Nursingd additional flavor than you'd believe! this can be a formula you’ll wish to stay in your back pocket for once you ar trying to find an course which will impress!

I used Associate in Nursing eight in. forged iron pan to bake this dip.  However, any similar sized kitchen appliance safe baking dish can live up to. Though, I realize the smaller forged iron pan encompasses a rustic look that completely matches the dip.


  • 2 cups caramelized onions (RECIPE BELOW) ~3 large onions
  • 1/2 cup Mayo
  • 1/2 cup Sour Cream
  • 1 1/2 cups shredded Gruyere cheese divided
  • 1 tsp Garlic powder
  • A few grinds of Fresh Ground Pepper to taste


  1. Preheat oven to 400 degrees.
  2. Combine caramelized onions, mayo, sour cream, 1 cup of shredded cheese, garlic powder and pepper in an oven safe dish and stir to combine.
  3. Top with 1/2 of shredded cheese.
  4. Bake in 400 degree oven for 20 minutes, or until hot and bubbly. The cheese should brown slightly.
  5. Let cool for five minutes then serve with tortilla chips, or crusty bread.

Recipe From : Fox Valley Foodie

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