Gruyere dip

You guys. I have made the dip of all dips! It combines two of my favorite things: Gruyere cheese and caramelized onions.

The pics may not look like much- but I never claimed to be a food photographer- I just know good food when I eat it 🙂

It. Is. Heavenly.

You make this for an event, or just for your family, and I promise it will be a hit. Eat it with some warm bread and try not to eat the whole thing yourself…

Gruyere Dip


  • 2 cups caramelized onions (approx 3-4 onions)
  • Dash of balsamic vinegar
  • Butter/Olive Oil
  • 1/2 cup Mayo (get the real stuff!)
  • 1/2 cup Sour Cream (not the low fat stuff)
  • 1 1/2 cups of shredded Gruyere cheese
  • 1 tsp garlic powder
  • Black pepper to taste


  1. Caramelize  your onions. Now this is a labor of love- you have to be patient- don’t rush this process. Cut your onions in half then down the middle and slice into very thin sections. Melt your combo of butter and olive oil in a saute pan on medium heat. Add your onions and toss to coat them. Let them saute for at least 30 minutes, stirring occasionally. Don’t stir them too often or they won’t brown. You may need to turn the heat down to low after awhile. Once they are to your liking (pretty brown- but NOT burned!), pour a DASH of balsamic vinegar into the pan-I’m talking just a small drizzle- a little goes a long way- and cook until the liquid has evaporated/cooked off.
  2. Preheat your oven to 400 degrees.
  3. Combine your onions, mayo, sour cream, 1 cup of the cheese, garlic powder, and the black pepper into a bowl and stir.
  4. Pour into a small (8″) cast iron, or similar oven proof baking dish and top with remaining cheese.
  5. Bake for 20 minutes or until everything is nice and bubbly! Let cool slightly and then serve with some crusty, yummy, bread!






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