JAMMY HOT CARAMELIZED ONION DIP WITH GRUYÈRE
This rich and savoury dip combines deeply caramelized onions, melty Gruyère cheese, and creamy goodness. Perfectly jammy and golden, it's a warm, crowd-pleasing appetiser ideal for parties, holidays, or cosy nights in.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large yellow onions thinly sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon sugar optional, for faster caramelization
- 1 teaspoon balsamic vinegar
- 8 oz cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 ½ cups shredded Gruyère cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon fresh thyme optional
Instructions
Caramelize the Onions:
- In a large skillet, melt butter and olive oil over medium heat. Add sliced onions, salt, pepper, and sugar. Cook for 25–30 minutes, stirring often, until deeply golden and jammy. Stir in balsamic vinegar and cook 1 minute more. Let cool slightly.
Preheat Oven:
- Preheat oven to 375°F (190°C).
Make the Base:
- In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
Add Cheese and Onions:
- Stir in Gruyère, mozzarella, and most of the caramelized onions (reserve some for topping).
Assemble and Bake:
- Spread mixture into a greased baking dish. Top with reserved onions. Bake for 15–18 minutes, or until bubbly and golden.
Serve:
- Garnish with fresh thyme if desired. Serve warm with crostini, crackers, or sliced baguette.
Notes
- Make Ahead: Assemble the dip a day in advance and refrigerate. Bake when ready to serve.
- Extra Jammy: For deeper flavour, cook onions low and slow without sugar, up to 45 minutes.
- Cheese Swap: Substitute Gruyère with Fontina or sharp white cheddar for a different flavour profile.
- Storage: Store leftovers in the fridge up to 3 days. Reheat in the oven until bubbly.
- Serving Tip: This dip pairs well with toasted bread, pita chips, or veggie sticks.