Best Caramelized Onion Gruyere Dip Recipes

Caramelized Onion Gruyere Dip image

Provided by Brookelynne26

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium sweet onions, coarsley chopped (such as vidalia)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
2 cups shredded gruyere cheese or 2 cups swiss cheese

Steps:

Melt the butter with the oil in a medium size 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. Transfer contents of skillet to a mixing bowl and allow to cool.
Preheat oven to 350°F.
In the bowl of an electric mixer, beat the cream cheese and mayonnaise together until smooth. Begin at slow speed and increase to medium. Fold in the onions and Gruyere cheese and stir until blended.
Bake at 350 F for 20 minutes.
*Note*.
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.

Nutrition Facts : Calories 322.2, Fat 28.1, SaturatedFat 14.1, Cholesterol 72.3, Sodium 571.1, Carbohydrate 7.8, Fiber 0.5, Sugar 2.8, Protein 10.6

Caramelized Onion and Gruyere Dip image

Provided by ratherbeswimmin

Categories < 60 Mins

Time 43m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 loaf sourdough bread (a round loaf)
2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium sweet onions, coarsely chopped (Vidalia onions)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
2 cups shredded gruyere

Steps:

Slice the top off the loaf of bread and remove the insides with your hands or a sharp paring knife, leaving about a ¾ inch thickness on the inside shell; set bread shell aside.
Melt the butter with the oil in a medium skillet over moderate heat.
Add in the onions, stirring to coat with the butter mixture.
Saute for about 3 minutes, until the onions begin to soften.
Sprinkle with salt, sugar, and thyme, and saute for another 10 minutes, until the onions begin to turn golden, being careful that they don't burn.
Transfer the contents of the skillet to a mixing bowl and let cool.
In the bowl of an electric mixer, beat the cream cheese and mayonnaise together until smooth.
Fold in the onions and Gruyere cheese; stir until blended.
Spoon into the bread shell and serve immediately with chips or veggies or baguette slices.
OAMC: Cover and freeze for up to 2 months; when ready to serve, defrost the dip overnight in the refrigerator; preheat oven to 350°; bring the dip to room temperature for 20 minutes, bake for 20 minutes, until bubbling; serve immediately.

Nutrition Facts : Calories 780.3, Fat 41.3, SaturatedFat 19.6, Cholesterol 96.5, Sodium 1541, Carbohydrate 76.8, Fiber 4.4, Sugar 4, Protein 25.4

CARAMELIZED ONION, GRUYERE, BACON DIP image

Yield 8 servings

Number Of Ingredients 8

Cooking spray
3 1/2 cups chopped onion
2 ounces Gruyère cheese, shredded and divided
2 tablespoons chopped fresh chives, divided
1/3 cup canola mayonnaise
1/3 cup fat-free sour cream 1/4 teaspoon salt
1/4 teaspoon black pepper
3 bacon slices, cooked and crumbled

Steps:

1. Preheat oven to 425°. 2. Heat a large cast-iron skillet over medium-high heat. Coat pan lightly with cooking spray. Add onion to pan; sauté 5 minutes, stirring frequently. Reduce heat to low; cook 20 minutes or until golden brown, stirring occasionally. Cool slightly. 3. Reserve 2 tablespoons cheese. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl. Transfer the mixture to a 1-quart glass or ceramic baking dish coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425° for 20 minutes or until browned and bubbly. Sprinkle with remaining 1 tablespoon chives