The first appetizer dish I made is a Caramelized Onion and Gruyere Dip that is so rich and delicious. The original recipe from Food.com yields eight servings, so I halved it, but the recipe can easily be adapted for more or fewer servings.
The original recipe can be found here.
I rarely follow a recipe exactly, so I did make some changes. I have an extreme aversion to mayonnaise, so I didn’t want to use the mayonnaise in the original recipe. My first thought was just to use a block of cream cheese, but when I mixed it I felt that it needed something of more of, well, a mayonnaise consistency. I used a little more than 1/8 cup of light sour cream, which made it the consistency I was looking for.
Here is what I used:
1 tablespoon margarine
1/2 tablespoon extra-virgin olive oil
1 medium white onions, coarsely chopped
1/2 teaspoon sea salt
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1 (8 ounce) package cream cheese, softened (I used Neufchâtel)
1/8 cup sour cream
1 cup shredded Gruyere cheese
1. Melt the butter with the oil in a medium skillet over medium heat. Add onions and stir to coat. Saute for about 3 minutes. Sprinkle with salt, sugar, and thyme. Saute another 10 minutes, until the onions begin to turn golden. Remove from heat and allow to cool.
2. Preheat oven to 350°F.
3. In the bowl of an electric mixer, beat the cream cheese and sour cream together until smooth. Begin at slow speed and increase to medium. Fold in the onions and Gruyere cheese and stir until blended.
4. Bake at 350 F for 20 minutes or until Gruyere is melted and dip has set.
I served the dip with tortilla strips and crackers. It would also be great with bread cubes if you don’t mind the extra carbs. The dip is very rich, probably because I used so much cream cheese. If you love onions as much as I do (read: a lot), you will likely enjoy this dip.
I know that Gruyere cheese is expensive. I happened to have some in my fridge that I didn’t want to waste, so I used it, but if you can’t find it at the grocery store or if you can find Swiss cheese cheaper, it would work as well.
As the original recipe notes, this dip may be spooned into a bread bowl or 1 quart casserole dish and refrigerated for 3 days or frozen for up to 2 months. Defrost dip in fridge and bring to room temperature for 20 minutes before baking. I love any dish that can be made ahead of time, especially if you are having a lot of people over to watch the game, so this makes this dip extra awesome. Plus, it’s so quick and easy to make!