www.baltimoresun.com/entertainment/dining/bs-fo-tailgate-recipe-onion-dip-20121213,0,2799604.story

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Tailgating recipe: Onion, Gruyere and Bacon Dip

By Sarah Kickler Kelber, The Baltimore Sun

5:27 PM EST, December 13, 2012

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You could, in a pinch, pick up a tub of generic onion dip from the refrigerated section at your local store before your next football gathering. Or, terrifyingly enough, even off the shelf in the chip aisle.

But then you'd be missing out on this melty, rich, carmelized onion wonderfulness.

Plus: bacon.

Yes, this takes more time — especially carmelizing those onions, which always seems to take way longer than even the most truthful-sounding recipes claim. Wait it out until you get that telltale golden brown. That's the hardest part. Once the onions are done, you just mix in the rest of the ingredients and heat it till bubbly.

It's more than worth the effort.

One note: You can increase the amount of bacon if you like, but it's not necessary. We tried it with six slices instead of four, and the bacon started to compete with the onions instead of complementing them. It's good either way, though.

Caramelized onion, Gruyere and bacon dip

Makes: About 4 cups

1 tablespoon butter

31/2 cups chopped onion

4 ounces Gruyere cheese, shredded and divided

2 tablespoons chopped fresh chives, divided

1/3 cup canola mayonnaise

1/3 cup Greek yogurt

1/4 teaspoon salt

1/4 teaspoon black pepper

4-6 bacon slices, cooked and crumbled

Heat a large cast-iron skillet over medium-high heat. Melt 1 tablespoon of butter. Add onion to the pan and saute for about 5 minutes, stirring frequently. Reduce heat to medium-low; cook 30-35 minutes or until golden brown, stirring occasionally. Cool slightly.

Reserve 2 tablespoons cheese and 1 tablespoon chives. Combine remaining cheese, caramelized onion, remaining chives and the rest of the ingredients in a greased small glass casserole or baking dish.

Sprinkle with reserved 2 tablespoons cheese. Bake at 425 degrees for 15 minutes or until browned and bubbly. Sprinkle with remaining 1 tablespoon chives.

Serve with toasted baguette slices (if you can keep yourself from eating it by the spoonful).

Adapted from a recipe by Cooking Light