139.0…Caramelized Onion and Gruyere Dip
As promised from my Swap Party post, I’m going to share with you a recipe for a dip that will knock your socks off. Caramelized Onion and Gruyere Dip. Just the name makes me smile.
I tried this recipe for the first time at Great News Cooking School and knew I had to make it. I love onions in any form but there’s a certain something about the sweetness of caramelized onions. Pair those onions with some melted Gruyere cheese and you’ve got yourself a little bit of heaven.
Get your ingredients out.
Melt some butter with olive oil.
Add onions, sugar, salt and dried thyme. Sauté until onions are golden brown.
Transfer onions to a bowl and allow to cool.
To the onions, add Tabasco, mayonnaise and Gruyere cheese.
Mix together and put into a baking dish or a hollowed bread bowl.
Bake for 30-40 minutes, until the dip is bubbly.
Serve with crackers or the toasted bread cubes from the bread bowl.
Caramelized Onion and Gruyere Dip (serves 8)
Original Recipe: Diane Phillips, Great News
2 Tbsp unsalted butter
1 Tbsp olive oil
3 medium sweet yellow onions, such as Vidalia, finely sliced
2 tsp sugar
1/2 tsp salt
1/2 tsp dried thyme
5 drops Tabasco
1 1/2 cups mayonnaise (full fat only)
3 cups shredded Gruyere cheese (or Emmenthaler or imported Swiss cheese)
1. In a large skillet, melt the butter with the oil, and add the onions, sugar, salt and dried thyme, sautéing until the onions become golden brown – this could take up to 20 minutes.
2. When the onions are golden, transfer them to a bowl, and allow to cool.
3. Do-Ahead: The cooled onions can be refrigerated for 3 days, or frozen for up to 2 months.
4. Preheat the oven to 350 degrees.
5. When the onions are cooled, stir in the Tabasco, mayonnaise and cheese. Transfer to baking dish or hollowed bread bowl, and bake for 30-40 minutes, until the dip is bubbly. Serve with crudités, toasted bread cubes (from the inside of the bread) or crackers for dipping.
Note: You could put this in the refrigerator before baking for up to 2 days but take out 30-40 minutes before baking to come to room temperature.
Dinner last night was Creamy Slow Cooker Chicken leftovers from the freezer paired with brown rice and sautéed zucchini:
This reheated really well and was delicious!
I had some blueberry Athenos Greek yogurt for breakfast with All Bran Bran Buds cereal and strawberries:
I liked the blueberry flavor a lot!
My husband took the kids to school so I had some extra time to run over to Target and Trader Joe’s.
Lunch was the same as last night. Yum!
I grabbed one of these Rice Krispy treats as I ran out the door to pick up my daughter from school:
When I got home, I prepped a recipe for a party hubby and I are going to tomorrow night. I’m all about getting things done ahead especially when I’m looking at a crazy day tomorrow! Two kid birthday parties, an adult party in the evening AND I have to run 10 miles at the crack of dawn tomorrow morning. Please don’t rain!
What’s the weather supposed to be like this weekend where you are?
What’s a typical Friday night for you?