I found this recipe for caramelized onion, gruyere and bacon spread on Cooking Light, and my mind was blown….a dip that has bacon and gruyere, and it’s CL approved?!?
I made this dip a few weekends ago when Mom was in town. We had an early brunch, and I was showing Mom how to sous vide a beef tenderloin, so dinner wouldn’t be ready until late that evening. We were spending the afternoon watching the Giants game, which of course requires a snack. My god, this is the perfect spread: it is a decadent and filling, virtually guilt free, and it cooks up beautifully. It is an excellent dish to make and take to a party or holiday dinner, and pairs very nicely with wine. I don’t think this dish needs much selling, so without further ado…
Caramelized Onion, Gruyere and Bacon Spread
Recipe slightly adapted from Cooking Light
Yield: 6 servings
Nutrition: 103 calories; 4.1 grams of fat; 11.6 grams of carbohydrates; 6 grams of sugar; 4.5 grams of protein
- Cooking spray
- 3 1/2 cups chopped sweet yellow onion
- 2 ounces Gruyère cheese, shredded and divided
- 2 tablespoons chopped fresh chives, divided
- 1/3 cup fat free mayonnaise
- 1/3 cup fat-free sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 bacon slices, cooked and crumbled
- 1 tablespoon of brown sugar (this is my variation from the original recipe. I how the brown sugar adds crispiness and depth to onions when they’re caramelized)
1. Preheat oven to 425°.
2. Cook bacon in skillet.
|Who doesn’t love the sight and smell of bacon cooking?!?
3. Chop/shred all ingredients.
|Yes, the extra block of gruyere became the “snacking cheese”
4. Pour out all bacon grease; then add onion and 1 tablespoon of brown sugar to the pan that still has a light coat of the bacon grease. Sauté for 5 minutes over high heat, stirring frequently. Reduce heat to low; cook 20 minutes or until golden brown, stirring occasionally. Cool slightly.
|Aren’t they pretty!
5. Reserve 2 tablespoons cheese and half of the chives. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl.
6. Transfer the mixture to three 8oz ramekins (or a 1-quart glass or ceramic baking dish) coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese and chives. Bake at 425° for 20 minutes, until browned and bubbly.
Serve with a freshly toasted french baguette and a chilled bottle of a dry South African Chenin blanc or a champagne cocktail with pomegranate or cranberries for a festive touch. And certainly don’t feel guilty if you eat two servings (it is only a bit over 200 calories!).