Caramelized Onion Dip

  • 2 tbsp. unsalted butter
  • 2 medium onions, thinly sliced
  • Kosher salt and pepper
  • 1 tsp. sugar
  • 1 tbsp. dry sherry (optional)
  • 1 8-oz. pkg cream cheese, at room temperature
  • 1 c. sour cream
  • Zest of 1 lemon
  • Dash hot sauce
  • 6 oz. Gruyèrecheese,coarselygrated
  • 2 scallions, finely chopped, plus extra for serving
  1. Melt the butter in a large skillet over medium-low heat. Add the onions, season with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper, and cook, covered, stirring occasionally until softened, 8 to 10 minutes.
  2. Increase heat to medium, add the sugar and cook, stirring frequently, until deep golden brown, 15 to 20 minutes (add a tablespoon water if the onions stick or pan browns). Stir in the thyme and cook for 1 minute; stir in the sherry, if using.
  3. Meanwhile, heat oven to 425 degrees F. In a large bowl, mix the cream cheese, sour cream, zest, and hot sauce until smooth. Fold in the Gruyère, scallions, and onions.
  4. Transfer the mixture to a shallow 3-cup baking dish, place on a rimmed baking sheet, and bake until light golden brown and bubbling, 15 to 18 minutes. Sprinkle with scallions, if desired, and serve with the chips and vegetables.
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