Friday, December 21, 2012

Caramelized Onion, Gruyere, and Bacon Spread

What could be bad about caramelized onions, bacon and gruyere cheese....nothing, nothing at all!  ‘Tis the season to eat cheesy, bacon goodness smeared on crusty bread. 




Caramelized Onion, Gruyere, and Bacon Spread

1 tablespoon butter
1 tablespoon olive oil
3 1/2 cups chopped onion
1/4 teaspoon kosher salt
2 ounces Gruyere cheese, shredded and divided
2 tablespoons chopped fresh chives, divided
1/3 cup mayonnaise
1/3 cup sour cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 bacon slices, cooked and crumbled

Preheat oven to 425 degrees F.

Heat butter and olive oil in a large cast-iron skillet over medium heat.  Add onions and salt to the pan and sauté 5 min, stirring frequently.  Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes or until the onions are a deep golden brown.  Cool slightly.

Reserve 2 tablespoons cheese.  Combine cheese, caramelized onions, 1 tablespoon chives, and the remaining ingredients in a medium bowl.  Taste and adjust seasonings if necessary.  Transfer the mixture to a 1 quart glass or ceramic baking dish (I used and 8-inch cast-iron skillet) coated lightly with cooking spray.  Sprinkle with reserved 2 tablespoons cheese.  Bake at 425 degrees for 20 minutes or until golden brown and bubbly.  Sprinkle with remaining 1 tablespoon chives.

Recipe adapted from Cooking Light (I made it not so light) :)

17 comments:

  1. Replies
    1. Why would you cook onions for 30 minutes, is this a typo? she already mentioned to saute them for 5 minutes ,then she add to lower the heat and cook for 30 minutes, that does not make any sense if nothing else is with the onions, I must be missing something .

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    2. Hello! Cooking the onion for an additional 30 minutes tranforms the onions into something that is deep golden brown and deep and rich in flavor with an added sweetness. Caramelized onions are so delicious and worth the extra 30 minutes if you have the time. :)

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  2. I might try this for New Year's eve. Thanks for sharing.

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  3. Oh my, bacon and gruyere. Love it.

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  4. uhm, why use kosher salt when you use bacon?

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    Replies
    1. Kosher salt is used for want of a larger grain of salt. Sometimes adding a sharp saltier flavor as it slowly dissolves in a dish rather than quick as iodized salt does. It is used in cooking for that quality and not so much in keeping a Kosher dish.

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  5. Replies
    1. It really is super yum! How can you go wrong with all that cheesy goodness!

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  6. Should the recipe ingredients read 12 oz of gruyere instead of 2 oz?

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  7. I made this a few weeks ago for a Christmas party. It was delicious! Thanks for a great recipe. I will make it again.

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  8. Just made this for Super Bowl... It's delicious! Thanks for the recipe!

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  9. for how many people is this roughly???

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  10. Can you replace mayo with sour cream or yogurt??

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    Replies
    1. I have never tried it using all sour cream or part sour cream part yogurt so I'm not sure how it would turn out. If you try it let me know how it turns out. :)

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  11. Substituted sour cream with greek yogurt and it was great!! Making it again today

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