Baked Caramelized Onion Dip
This creamy Baked Caramelized Onion Dip is loaded with gruyere cheese, onions and shallots, fresh herbs, and lots of crispy bacon. Topped with crispy French-fried onions and layers of cheese, this dip is full of textures and cozy flavors and is perfect for game days, Super Bowl parties, or holiday gatherings.
Servings: 10 servings
Ingredients
- 8 oz block cream cheese, softened
- 2 yellow onions sliced thin
- 2 shallots sliced thin
- 4 cloves garlic minced
- 8 slices bacon
- 1 cup sour cream
- 1/2 cup mayo
- 2 teaspoons Worcestershire
- 2 teaspoons balsamic vinegar
- 1 tablespoon fresh thyme minced (or 3/4 tsp dried thyme)
- 6 oz gruyere cheese shredded
- 1 cup mozzarella shredded
- 1/2 cup parmesan cheese freshly grated or shredded
- 6 oz can French fried onions
- salt and pepper to taste red pepper flakes optional
Instructions
Cook the bacon
- Add bacon to a large oven safe skillet over low heat. I like cast iron because you can bake it all in the same pan. Cook until it's crispy, set aside on a paper towel-lined plate. Reserve just 1 tablespoon of bacon grease in the pan (discarding the rest).
Caramelize the onions
- Into the same pan over medium-low, add 1 tablespoon of butter and allow it to melt. Add onions and shallots and cook until caramelized, stirring frequently for about 25-30 minutes. Add splashes of water as they cook to prevent burning.
Make the creamy dip
- Heat the oven to 375 degrees.
- While the onions cook, combine cream cheese, sour cream, mayo, Worcestershire, freshly ground pepper, and just a pinch of salt*. I use a hand mixer to get it super creamy and remove any chunks from the cream cheese. Fold in half the cheeses and half the diced bacon.
- Once the onions are caramelized, add in the minced garlic and thyme, stirring until fragrant, about 1 minute. Pour in the balsamic vinegar, stir to combine, and remove from the heat.
Combine and bake
- Add the warm onions to the creamy dip and stir with a spatula to combine. I use a cracker to taste test and adjust with salt and pepper if needed. Transfer the mixture back into the same oven-safe skillet (or use an 8x8 baking dish instead).
- Spread it out into an even layer, top with the remaining bacon and cheese, and then add the crispy French fried onions. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until it's bubbly on the edges and golden brown.
- Serve with club crackers, sea salt, or rosemary flatbread crackers like Firehook. I prefer a longer, sturdy cracker, but anything works - even a buttery toasted baguette.
Notes
Use salt sparingly. Many ingredients contain sodium, like the cheeses, bacon, and the crackers you'll use to dip. I like to lighten the salt, just adding a pinch to the creamy base.
Pan Preference
I prefer to use a cast-iron skillet, as you can cook the bacon, caramelize the onions,, and bake the dip all in one pan. If you're making it ahead of time, I recommend transferring it to an 8x8 baking dish.
Make-Ahead Instructions
Prepare the recipe steps up until you add the toppings to the dip. Instead, prepare the dip as directed, spreading it into a greased 8x8 baking dish. At this point, you'll allow it to cool (if needed), then cover it tightly with layers of plastic wrap and store it in the fridge for 1-2 days.
When it's time to bake, remove from the fridge for 30 minutes to remove the chill, add the toppings: the remaining bacon and shredded cheeses, and French fried onions. Then bake as directed.