Go Back
+ servings
Print Recipe
5 from 1 vote

Caramelized Onion Dip with Bacon and Gruyere

Slow cooked caramelized onions smothered in a warm Gruyere dip with bits of bacon and warm bread for dipping.


  • 4 bacon strips
  • 2 sweet onions, halved and thinly sliced
  • ¼ teaspoon sugar
  • ¼ teaspoon sea salt
  • 1 tablespoon dry sherry, can sub dry white wine
  • ¼ teaspoon tabasco
  • ½ teaspoon chopped fresh thyme
  • 1 cup shredded Gruyere Cheese
  • ½ cup sour cream
  • ½ cup mayo
  • ¼ teaspoon freshly, ground black pepper
  • 1 loaf french bread for dipping
  • 1 tablespoon olive oil


  • Preheat oven to 400 degrees.
  • Cook bacon in a nonstick skillet on medium heat until crispy, remove from skillet and set on paper towels to drain excess grease. Crumble when cool enough to handle.
  • Leave remaining grease in skillet and add onions, sugar, and salt. Cook on medium-high heat for 5 minutes, then reduce heat to medium and cook slowly, stirring occasionally. The onions will eventually change to a deep brown color- be patient during this process as it can take 30 minutes or longer. Make sure that the onions don' t burn- if they are cooking too rapidly, reduce the heat further.
  • Add the sherry and let simmer for one minute. Add thyme and Tabasco and remove from heat.
  • Combine the sour cream and mayonnaise in a separate bowl. Add the cheese, bacon crumbles, onion mixture, and black pepper. Pour into a 2-cup baking dish large or cast iron skillet. Bake for 20 minutes or until dip is golden brown and bubbly.
  • Cut french bread into 1/2 inch slices, brush with olive oil and sprinkle with fresh thyme. Place in a preheated 350 degree oven for approximately 8 minutes, Remove and let sit until cool enough to handle, then dip and enjoy!


Calories: 851kcal, Carbohydrates: 70g, Protein: 26g, Fat: 51g, Saturated Fat: 16g, Cholesterol: 77mg, Sodium: 1135mg, Potassium: 435mg, Fiber: 3g, Sugar: 12g, Vitamin A: 510IU, Vitamin C: 8.6mg, Calcium: 442mg, Iron: 4.3mg