Hot Caramelized Onion and Gruyere Cheese Dip

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Good morning! I hope that you had a wonderful Thanksgiving and a long weekend. Mine was great, although I was sick for most of it. In fact on Thanksgiving night I was in bed at 5:30 and I slept until 10:30 Friday morning. I have a sore throat and a cold and now I cannot hear in one ear. Needless to say no one is getting much sleep at my house because I am coughing all night. But it is the start of a new week and hopefully I will be feeling better soon.

We spent Thanksgiving with my brother and his family and it was so nice to be with my niece and nephew. They are growing so fast, my nephew who is10 made a movie while we were there and like most kids is more proficient at iMovie than I am. He even wrote a screen play for the next movie he is directing.

My family loves food and luckily most of us love to cook. My brother and husband love to cook and are great at it, and my brother is a fabulous baker as well. Needless to day we cooked, baked and ate a lot of great food. On Thanksgiving we also got up early to go the the blessing of the hounds, which was a beautiful ceremony, although it was a wee bit cold.

Among the many things we ate this weekend this Caramelized Onion and Gruyere dip was one of them. It is so easy to make and is cheesy, creamy and delicious. I think it would be a great dip to make for a holiday party, tree trimming day or even on game day.

Hot Caramelized Onion and Gruyere Dip

Recipe from Recipes of Spicy Southern Kitchen

Ingredients

4 bacon strips

2 sweet onions, cut in half and thinly slice

1/4 teaspoon sugar

1/4 teaspoon sea salt

1 tablespoon dry sherry

1/4 teaspoonTabasco

1/2 teaspoon chopped fresh thyme

1 cup shredded Gruyere cheese

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup freshly ground pepper

Directions

Preheat oven to 400 degrees. Cook bacon in a large skillet. Remove the bacon and drain on a paper towel lined plate, let cool. Once cooled crumble the bacon.

Add the onions, sugar and salt to the bacon fat in the skillet and cook over medium high heat for about 5 minutes. Reduce the heat to medium and cook, stirring often until the onions turn brown, if the onions start to burn turn the heat down to low.

Add the sherry and cook for 1 minute. Stir in the thyme and the Tabasco sauce. Remove from the heat.

In a medium bowl mix together the sour cream and the mayonnaise, add the crumbled bacon, shredded cheese and black pepper and the onion mixture. Mix well and transfer to a 2 cup baking dish or cast iron skillet.

Bake for 20 minutes or until the mixture is golden and bubbly on top.

Serve with crackers and a sliced baguette.

I hope that you have a great week!