A gal I haven't seen in years but have stayed in touch with through social media, kindly sent me this recipe. In fact, she has sent me a couple and I will be blogging about them. When she emailed me this, I immediately started drooling over the name and knew I had to make it ASAP. I made the whole batch but froze half. It freezes beautifully. Now, once served it will disappear in a New York minute. It's deadly good. I actually heard moaning.
For best flavour results, make this earlier in the day or the day before, like I did....the flavours get more intense while they mingle.
Serve it with baguette, simple crackers or slices of crisp Granny Smith apple.
Warm Caramalized Onion, Bacon & Gruyere Dip
2 tsp butter
1 tsp Olive Oil
2 Spanish or Sweet onions (about 1lb), halved and thinly sliced
1/4 tsp sugar
1 tbsp Sherry Vinegar (a must)
1/2 tsp fresh Thyme, chopped
5 strips of bacon, cut into small pieces (I used Applewood smoked bacon)
3/4 cup shredded Gruyere Cheese
1/2 cup Sour Cream, light or regular, not fat free
1/2 cup Mayonnaise, light or regular, not fat free
4oz Cream Cheese, light or regular, not fat free (approx. 1/4 cup)
Fresh ground pepper
Melt butter with oil in a large skillet over medium high heat. Add onions, sugar and salt. Cook, stirring occasionally until the onions are soft and just starting to turn golden. Reduce the heat to medium and cook, stirring until they turn a deep golden brown. Stir in the vinegar, scraping the skillet to deglaze and pick up all the flavour. Add the thyme.
Cook the bacon in a skillet until crisp. Drain on paper towel.
Combine the cheese, sour cream, mayo and cream cheese in a medium bowl. Stir in the onions bacon and pepper. Transfer to a 2 cup baking dish. Bake in a 400F oven for 20 minutes or until it's bubbly and the top is lightly golden.
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