This dip is just like fondue, but with caramelized onions. Better yet, it’s all baked in the oven for easy entertaining and preparation. Be sure you caramelize your onions for a long time; I recommend 45 minutes to 1 hour for optimal deep golden brown, jammy onions. This makes a big difference in the dip.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 6 strips bacon
- 4 sweet onions, halved and thinly sliced
- 1/2 teaspoon sugar
- 2 teaspoons kosher salt
- 2 tablespoons dry sherry or 1 tablespoon sherry vinegar
- 1 teaspoon chopped fresh thyme
- 1 cup sour cream
- 1 cup mayonnaise
- 2 cups shredded Gruyere
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan
- Baguette slices, toasted, for serving
Instructions
- Preheat the oven to 400 degrees F.
- Heat a Dutch oven over medium heat and cook the bacon. Remove to a paper towel-lined plate to cool. Crumble the bacon into small pieces.
- Add the onions, sugar and 1 teaspoon salt to the bacon fat in the Dutch oven and cook over medium-high heat for about 5 minutes. Reduce the heat to medium-low and cook, stirring often, until the onions turn a deep golden-brown color, as long as 1 hour. Add up to 1/4 cup water or stock one tablespoon at a time if the pan gets too dry. (I usually add a bit of liquid about every 10 minutes.)
- Add the sherry or sherry vinegar and cook for 1 minute. Stir in the thyme and remove from the heat.
- Mix together the sour cream and mayo in a medium bowl. Add the crumbled bacon, Gruyere, onion mixture, black pepper and remaining teaspoon salt. Mix well and transfer to a 10-inch cast-iron skillet or baking dish. Top with 2 tablespoons Parmesan.
- Bake until bubbly and golden brown on top, about 20 minutes. Remove from the oven and top with the remaining 2 tablespoons Parmesan. Serve with toasted baguette slices for dipping.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 556 |
| Total Fat | 46 g |
| Saturated Fat | 15 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 16 g |
| Cholesterol | 75 mg |
| Sodium | 678 mg |
Reviews
This dip is so good!!! This will definitely be something I make often! Thanks GZ!!
Incredible! After watching the episode I knew I had to make it. Sweet and savory and belly filling as promised!
SO GOOD! Made this for Christmas and the family devoured it! Already requested for future family get togethers! Thanks!!
DELICIOUS!! I mixed everything today and will bake and top with cheese tomorrow. As I chopped the onions, my eyes felt the burn of a thousand suns but it was so worth it. I made my husband and I a sample dish. You know..quality control. Yum!
This is out of this world!
This was awesome. For those of you who might not like onions, the flavor of this dip is certainly not ‘oniony’. It’s cheesy goodness!!! Everyone raved about it!!
Yes, assemble and refrigerate, than bake when ready. I would mix everything but the bacon the day before…then mix bacon and top with the parm right before you bake it off.
I followed the recipe exactly and it was fantastic! Everyone loved it.
Just a question: Geoffrey said that this could be made a day ahead. Do you stop the recipe before placing in the oven?
Delicious and perfect for a family gathering, cocktail party. I served with crostini that were drizzled with extra virgin olive oil, salt & pepper on a sheet pan and placed in the oven with the fondue for the first 10 min. They were crusty yet chewy inside and perfect for this dish. For the leftovers I am adding cream cheese and making a cheese ball or speeding the chilled fondue on crostini and topped with freshly shredded Gruyère then placing under the broiler till bubbly and browned.