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Best Warm Caramelized Onion & Gruyère Dip

caramelized onion and gruyère dip - featured image
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This warm, cheesy dip features deeply caramelized onions and nutty Gruyère in a creamy base. It’s simple enough for a weeknight but impressive enough for any gathering.

Ingredients

Scale
  • 3–4 large yellow onions (about 1.5 lbs total), sliced into thin half-rings
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons dry sherry or dry white wine
  • 1 teaspoon fresh thyme leaves, plus extra for garnish
  • 8 oz full-fat cream cheese, softened
  • ½ cup full-fat sour cream
  • ¼ cup mayonnaise (such as Hellmann’s or Duke’s)
  • 1½ cups freshly grated Gruyère cheese, divided
  • ¼ cup freshly grated Parmesan cheese

Instructions

  1. Caramelize the onions: Slice onions into thin half-rings. Heat butter and olive oil in a large heavy-bottomed skillet over medium heat. Add onions and stir to coat. Spread into an even layer and cook, undisturbed, for 5 minutes. Stir and cook another 5 minutes. Repeat stirring every 5 minutes for 30–40 minutes total, until onions are deep amber and jam-like. If they start to stick, add a tablespoon of water and scrape up browned bits.
  2. Deglaze the pan: Pour in sherry or white wine. Stir and scrape up browned bits from the bottom. Cook for about 1 minute until liquid evaporates. Remove from heat and stir in fresh thyme leaves. Let cool slightly.
  3. Preheat oven to 375°F (190°C).
  4. Mix the creamy base: In a medium bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir until smooth.
  5. Add cheese and onions: Fold in 1 cup of grated Gruyère (reserve ½ cup for topping), Parmesan, and caramelized onions. Stir until evenly distributed. Taste and adjust salt and pepper if needed.
  6. Transfer to baking dish: Scrape dip into an 8-inch or 9-inch baking dish or small cast-iron skillet. Spread into an even layer. Top with remaining ½ cup Gruyère.
  7. Bake: Bake for 20–25 minutes until hot and bubbly, with a golden brown top. For deeper browning, broil for 1–2 minutes, watching closely.
  8. Rest and serve: Let dip rest for 5 minutes before serving. Garnish with fresh thyme leaves.

Notes

For best texture, use room temperature cream cheese and freshly grated Gruyère. Caramelized onions can be made up to 3 days ahead. The dip can be assembled (without topping) a day ahead and refrigerated; add topping and bake, adding 5–10 minutes if starting cold. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 10–15 minutes.

Nutrition

Keywords: caramelized onion dip, Gruyère dip, warm cheese dip, party appetizer, game day dip, holiday appetizer

Find it online: https://evabakery.com/best-warm-caramelized-onion-and-gruy-e-re-dip/