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–+ servings
Merry

Best Hot Caramelized Onion Dip – A Crowd-Pleasing Gruyere Treat!

ndulge in the savory-sweet goodness of jammy hot caramelized onion dip with Gruyere. Perfectly caramelized onions are combined with creamy cheeses and baked until bubbly and golden. This dip is a show-stopper at any gathering and pairs beautifully with crackers, bread, or fresh veggies.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizer
Ingredients Method Notes

Ingredients
  

For the caramelized onions:
  • 3 large yellow onions thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon baking soda optional, to speed up caramelization
For the dip mixture:
  • 1 cup Gruyere cheese shredded
  • 1/2 cup cream cheese softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
Optional garnishes:
  • Chopped chives or parsley
  • Additional shredded Gruyere

Method
 

Caramelize the Onions:
  1. Heat butter and olive oil in a large skillet over medium heat.
  2. Add the sliced onions, salt, and sugar. Stir to coat.
  3. Reduce the heat to medium-low and cook for 30–40 minutes, stirring occasionally, until the onions are golden brown and jammy. Add a pinch of baking soda if you’d like to speed up the process.
Prepare the Dip Base:
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper. Mix until smooth.
  3. Stir in 3/4 cup of shredded Gruyere, reserving 1/4 cup for the topping.
Assemble the Dip:
  1. Fold the caramelized onions into the cheese mixture.
  2. Transfer the mixture to an oven-safe dish or skillet. Spread it evenly and sprinkle the remaining Gruyere on top.
Bake the Dip:
  1. Bake for 20–25 minutes, or until the dip is bubbly and golden brown on top.
Serve:
  1. Garnish with chopped chives or parsley for a pop of color. Serve warm with crackers, toasted bread, or fresh vegetables.

Notes

  • Make Ahead: Prepare the dip up to a day in advance and store it in the fridge. Bake just before serving.
  • Cheese Substitutions: If Gruyere isn’t available, use Swiss cheese, Fontina, or sharp white cheddar.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
  • Serving Tip: Pair this dip with crisp veggies like carrots and celery for a lighter option.

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