Description
A rich and savory hot dip featuring deeply caramelized onions, melted Gruyère cheese, and a touch of sweetness for a crowd‑pleasing appetizer.
Ingredients
Units
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- 4 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup grated Gruyère cheese, divided
- 2 tsp balsamic vinegar
- Freshly ground black pepper, to taste
- Chopped chives or parsley, for garnish
Instructions
- Heat butter and olive oil in a large skillet over medium heat. Add onions and salt; cook, stirring occasionally, until soft and golden, about 20 minutes.
- Stir in brown sugar and continue cooking until onions are deeply caramelized, another 10–15 minutes. Add garlic and cook 1 minute until fragrant.
- Deglaze the pan with balsamic vinegar, scraping up any browned bits. Remove from heat and let cool slightly.
- Preheat oven to 180 °C (350 °F). In a bowl, stir together caramelized onions, sour cream, mayonnaise, and half of the Gruyère. Season with pepper.
- Transfer mixture to a baking dish and top with remaining Gruyère.
- Bake until bubbling and golden, about 15–20 minutes.
- Garnish with chopped chives or parsley and serve warm with crackers or toasted bread.
Notes
- You can prepare onions ahead and refrigerate for up to 2 days.
- Gruyère can be swapped with Emmental or sharp white cheddar.
- For a lighter version, use Greek yogurt instead of sour cream and mayo.
- Reheat leftover dip in oven or microwave until warmed through.
Nutrition
- Serving Size: ⅛ of recipe (approximately ½ cup)
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 35 mg