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Caramelized Onion and Gruyere Dip
Ash Tyrrell

Caramelized Onion and Gruyere Dip

I made this caramelized onion and gruyere dip for a weekend get-together, and I honestly didn't expect it to vanish that quickly. The sweet, slow-cooked onions and the nutty gruyere just melt into each other in the best way.
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Total Time 55 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter — helps the onions caramelize evenly without sticking to the pan
  • 3 large yellow onions thinly sliced — the base of the dip, so slice them evenly for consistent cooking
  • 1/2 teaspoon salt — draws moisture out of the onions and speeds up caramelization
  • 8 oz cream cheese softened — gives the dip its rich, spreadable base
  • 3/4 cup mayonnaise — adds creaminess and helps the dip stay smooth once baked
  • 1 1/2 cups mozzarella cheese shredded — melts beautifully and keeps the texture stretchy
  • 5 oz gruyere cheese shredded fresh — grate it yourself, pre-shredded bags don't melt as smoothly
  • 1/4 cup chives or green onions chopped — adds a fresh, mild bite that balances the richness
  • 1/4 teaspoon black pepper — rounds out the flavor without overpowering the onions

Method
 

  1. I melt the butter in a large skillet over medium-low heat, then add the sliced onions and salt. I let them cook slowly, stirring every few minutes, for about 25 to 30 minutes. They'll shrink down a lot and turn a deep golden brown with a jammy texture.
  2. While the onions finish cooking, I preheat my oven to 325°F. I lightly grease my cast iron skillet or casserole dish with nonstick spray so nothing sticks once the cheese starts to melt.
  3. In a mixing bowl, I combine the softened cream cheese, mayonnaise, most of the mozzarella, most of the gruyere, the caramelized onions, chives, and black pepper. I save a little mozzarella and gruyere aside for topping later.
  4. I spread the mixture into the prepared skillet and pop it into the oven for 20 to 25 minutes. I don't stir it right away, I just let the heat do its job until everything looks soft and melty.
  5. Once it comes out, I stir the dip together so the cheese and onions are evenly distributed. Then I sprinkle the reserved mozzarella and gruyere over the top and return it to the oven for another 5 minutes, just until the top layer is melted and slightly golden.
  6. I finish it with a little extra chopped chives right before serving. It's best served warm, straight from the skillet, with something sturdy to scoop it up.

Notes

  • I always shred my own gruyere and mozzarella instead of buying pre-shredded bags, since the anti-caking coating keeps them from melting as smoothly.
  • I make sure my cream cheese is fully softened before mixing, otherwise I end up with little lumps in the dip.
  • I don't rush the caramelizing step, since low and slow heat is what actually builds that deep, sweet flavor.
  • I like using a mix of sweet onions and yellow onions when I have both on hand, it adds a bit more depth.
  • I keep my oven-safe skillet close by so I can go straight from stovetop caramelizing to the oven without extra dishes.