Oh my gosh, you’re in for a treat! This jammy hot caramelized onion dip with Gruyère is my absolute go-to when I need something that screams “comfort food” but still feels a little fancy. I first made this for a cozy winter gathering years ago, and now my friends won’t let me show up without it. The magic happens when those onions slowly caramelize into sweet, golden perfection – it takes patience, but wow is it worth it. Paired with nutty Gruyère and creamy dairy, it transforms into this bubbly, golden-brown dip that disappears faster than I can make it. Perfect with crusty bread or sturdy ers, this is the kind of appetizer that makes people hover around the serving dish with “just one more bite” syndrome.
Why You’ll Love This Jammy Hot Caramelized Onion Dip with Gruyère
Trust me, this isn’t just another dip—it’s the star of every party I bring it to. Here’s why you’ll be obsessed:
- That deep, rich flavor: Slowly caramelized onions turn jammy and sweet, blending perfectly with nutty Gruyère for a taste that’s pure comfort.
- Easier than it looks: Just stir, bake, and watch it bubble into golden perfection—no fancy skills needed.
- Crowd-pleaser magic: It disappears fast (I’ve seen double batches vanish in minutes!).
- Make-ahead friendly: Prep the onions ahead, then pop it in the oven when guests arrive.
Ingredients for Jammy Hot Caramelized Onion Dip with Gruyère
Here’s everything you’ll need to make this heavenly dip – I promise each ingredient plays a special role:
- 2 large yellow onions, thinly sliced (about ¼-inch thick)
- 2 tablespoons olive oil (the good stuff for caramelizing)
- 1 teaspoon salt (helps draw out onion juices)
- 1 teaspoon sugar (that secret caramelization booster)
- 1 cup shredded Gruyère cheese (packed measure)
- ½ cup sour cream (full fat for best texture)
- ¼ cup mayonnaise (the tangy glue that binds it all)
- 1 teaspoon Worcestershire sauce (our umami bomb)
- ½ teaspoon freshly ground black pepper
Ingredient Notes & Substitutions
Don’t panic if you’re missing something! Here are my tested swaps:
- Gruyère: Swiss cheese works nearly as well, though it’s slightly milder
- Sour cream: Plain Greek yogurt adds similar tang (use 2% or full fat)
- Worcestershire: Soy sauce with a splash of lemon juice in a pinch
- Mayonnaise: More sour cream if you must, but mayo gives that perfect richness
One non-negotiable? Those onions – please don’t substitute pre-cut!
Equipment Needed for Jammy Hot Caramelized Onion Dip with Gruyère
You probably have most of this already! Here’s what you’ll need:
- Large skillet (for those glorious caramelized onions)
- 1-quart baking dish (I use my trusty ceramic one)
- Mixing bowl (medium size works perfectly)
- Wooden spoon (my favorite for scraping up those tasty browned bits)
That’s it – no fancy gadgets required!
How to Make Jammy Hot Caramelized Onion Dip with Gruyère
Okay, let’s get to the good stuff! Making this dip is easier than you think – just follow these steps and you’ll have everyone begging for the recipe:
- Caramelize those onions: Heat olive oil in your skillet over medium heat. Add sliced onions, salt, and sugar. Now here’s the secret – don’t rush this part! Cook for about 25 minutes, stirring every 5 minutes, until they’re deep golden brown and jammy. (Trust me, the patience pays off!)
- Preheat & prep: While onions cook, preheat oven to 375°F (190°C) and grab your mixing bowl.
- Mix it up: In your bowl, combine caramelized onions, Gruyère, sour cream, mayonnaise, Worcestershire sauce, and black pepper. Stir until everything’s beautifully combined.
- Bake to perfection: Transfer to your baking dish and bake for 20 minutes until bubbly around the edges and golden on top. (The smell will drive you crazy!)
- Serve warm: Let it cool just enough so no one burns their tongue, then dig in with crusty bread or ers!
Tips for Perfect Caramelized Onions
Here’s how I get those onions just right every time:
- Low and slow is the golden rule – medium heat prevents burning
- Stir every 5 minutes, scraping up those tasty browned bits
- Wait for that deep amber color – pale onions won’t have the same sweet depth
If your onions start drying out, add a splash of water to keep them happy!
Serving Suggestions for Jammy Hot Caramelized Onion Dip with Gruyère
Oh, the possibilities! This dip deserves the perfect partners:
- Crusty bread is my favorite – toasted baguette slices or warm sourdough tear-and-share loaves
- Sturdy ers like water ers or seeded crisps hold up beautifully
- Fresh veggies when I’m feeling virtuous – endive leaves or thick cucumber rounds
Top with fresh thyme or chives for a pretty pop of color right before serving. And always, always have extra napkins handy – things get deliciously messy!
Storage & Reheating Instructions
Here’s how to keep your dip tasting amazing (if there’s any left!):
- Store: Cool completely, then transfer to an airtight container. It’ll keep in the fridge for up to 3 days.
- Reheat: Pop it in a 350°F oven for 10-15 minutes until bubbly again – microwaving makes it greasy.
Pro tip: Stir in a splash of milk if it thickens too much in the fridge!
Nutritional Information
Just so you know what you’re diving into (not that you’ll care once you taste it!):
- Per serving (about ¼ cup): 180 calories
- 14g fat (5g saturated)
- 8g carbs
- 6g protein
Remember, nutrition varies based on your exact ingredients – but let’s be real, this is pure indulgence!
FAQs About Jammy Hot Caramelized Onion Dip with Gruyère
Can I make this dip ahead of time?
Absolutely! Caramelize the onions up to 2 days in advance and store them in the fridge. Mix everything together (except baking) right before your event – the flavors actually improve with a little mingling time!
What’s the best Gruyère substitute?
While nothing beats Gruyère’s nutty magic, Swiss cheese works in a pinch. For sharper flavor, try aged white cheddar – just know it’ll change the dip’s character slightly.
Why won’t my onions caramelize properly?
Patience, friend! If they’re not browning after 15 minutes, nudge the heat up slightly. And never crowd the pan – use your largest skillet for best results.
Can I freeze leftovers?
Honestly? I don’t recommend it. The dairy tends to separate when thawed. But trust me – leftovers rarely last more than a day in my house anyway!
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Irresistible Jammy Hot Caramelized Onion Dip with Gruyère
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and savory dip featuring caramelized onions and melted Gruyère cheese.
Ingredients
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup shredded Gruyère cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a pan over medium heat.
- Add onions, salt, and sugar. Cook, stirring occasionally, until deeply caramelized (about 25 minutes).
- Preheat oven to 375°F (190°C).
- In a bowl, mix caramelized onions, Gruyère, sour cream, mayonnaise, Worcestershire sauce, and black pepper.
- Transfer mixture to a baking dish and bake for 20 minutes until bubbly.
- Serve warm with bread or ers.
Notes
- Caramelize onions slowly for best flavor.
- Gruyère can be substituted with Swiss cheese if needed.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
Keywords: caramelized onion dip, Gruyère dip, savory appetizer