Jammy Onion Dip (Print Version)
# Ingredients:
→ Onion Topping
01 -
2 teaspoons sugar (granulated)
02 -
1 tablespoon oil (try avocado oil)
03 -
2 onions, sliced thin after cutting in half
04 -
½ teaspoon onion powder
05 -
1 tablespoon butter
06 -
1½ teaspoons balsamic vinegar for flavor
07 -
½ teaspoon fresh thyme leaves
→ Cream Mixture
08 -
¼ teaspoon black pepper
09 -
½ cup mayonnaise
10 -
½ teaspoon crushed red pepper
11 -
4 ounces cream cheese at room temp
12 -
¾ cup milk
13 -
½ cup sour cream
14 -
1 tablespoon garlic, finely chopped
→ Cheese Options
15 -
1 cup gruyere, shredded
16 -
4 ounces brie, chopped into small pieces
17 -
¼ cup parmesan, finely grated
→ To Serve
18 -
Crostini, already toasted
# Instructions:
01 -
Warm oil and butter in a skillet on medium heat. Toss in the onions and let them cook for 5 minutes. Mix in thyme, sugar, and a bit of salt. Reduce heat to medium-low and stir every 5 minutes for 25-45 minutes till golden. Sprinkle balsamic vinegar over to finish.
02 -
Grease your slow cooker and put in onions with all ingredients except the brie and gruyere. Turn it on high for 2 hours. Mix in the brie, sprinkle gruyere on top, and cook for another 20-25 minutes.
03 -
If you want a crispy surface, move the mix to an oven-safe dish after adding the brie. Sprinkle gruyere on top and quickly broil it until it's bubbling.
04 -
Mix everything except the gruyere in a bowl. Pour into a 2-quart dish and cover with shredded gruyere. Bake for 45-50 minutes at 375°F. For a golden finish, broil briefly at the end.
# Notes:
01 -
Great for making in double or triple amounts for parties.
02 -
Onions can be caramelized up to two days in advance.
03 -
White cheddar or provolone makes a fine swap for gruyere.
04 -
Prepare it early, refrigerate, and bake within 48 hours.