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Warm Caramelized Onion & Gruyère Dip

Source of Recipe

From "Once Upon A Chef" by Jennifer Segal


Recipe Introduction

"Caramelizing onions takes patience. There's no cheating it: the onions need to be cooked low and slow so that they turn a rich caramel color without a touch of burning. But the payoff in flavor is well worth the time. This appetizer is like French onion soup in dip form. It's rich, rich, rich—save it for a special occasion or friends with hearty appetites."

List of Ingredients

â—¦ 3 tablespoons unsalted butter
â—¦ 6 cups chopped Vidalia onions
â—¦ 2 teaspoons sugar
â—¦ 1 cup grated Gruyère cheese
â—¦ 2 tablespoons chopped fresh chives
â—¦ 1 cup sour cream
â—¦ 1 cup mayonnaise
â—¦ 3 ounces cream cheese, at room temperature
â—¦ ½ teaspoon Worcestershire sauce
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ Potato chips, baguette, or crackers, for serving


Recipe

Preheat the oven to 425° F and set an oven rack in the middle position.

In a large stainless steel or cast iron skillet, melt the butter over medium-high heat. Add the onions and 1 teaspoon of the sugar to the pan; sauté for 10 minutes, stirring frequently, until the onions are lightly browned.

Lower the heat to medium and cook, stirring frequently, until the onions are meltingly tender and a rich, deep caramel color, 20 to 25 minutes more. To help the caramelization process along and prevent the onions from burning, deglaze the pan every so often with a few tablespoons of water—but wait to do this until you see a brown film forming on the bottom of the pan. I usually use about ¾ cup of water total, but you may need more or less.

Set aside 2 tablespoons of the Gruyère. In a medium bowl, combine the remaining Gruyère, remaining 1 teaspoon sugar, 1 tablespoon of the chives, the sour cream, mayonnaise, cream cheese, Worcestershire sauce, salt, and pepper. Add the warm caramelized onions and mix until well combined.

Transfer the onion mixture to a 1 ½-quart ovenproof serving dish. Sprinkle with the reserved Gruyère and bake for 15 to 20 minutes, until lightly browned and bubbly. Let the dip cool for about 10 minutes, then sprinkle with the remaining 1 tablespoon chives and serve with potato chips, a sliced baguette, or crackers. (If there is any grease on the top, blot it with a paper towel.)

Serves 6 to 8



• Make-Ahead:
This dip can be prepared several days ahead of time, refrigerated, and baked right before serving.