Cheesy Caramelized Onion Dip Recipes

CHEESY VIDALIA® ONION DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir onion, mayonnaise, and mozzarella cheese together in a casserole dish; season with salt and pepper.
• Bake in the preheated oven until top is beginning to brown, 25 to 30 minutes.

CHEESY CARAMELIZED ONION DIP

Steps:

• Heat oven to 325ºF.
• Heat oil in large skillet on medium heat. Add onions; cook 13 to 15 min. or until tender and golden brown, stirring frequently. Remove from heat. Stir in cheese and mayo.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 45 to 55 min. or until golden brown. Let stand 5 min. before serving. Sprinkle with chives.

PAULA DEEN'S CHEESY CARAMELIZED ONION AND BACON DIP

Steps:

• In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 40 minutes, stirring occasionally.
• Increase heat to medium-high. Uncover and cook, stirring frequently, until onions are caramel colored, 10 to 15 minutes. Remove from heat, and stir in vinegar, pepper, and salt. Use immediately, or let cool, cover, and refrigerate for up to 3 days.
• In a small bowl, combine all ingredients for the Crunch Topping.
• Preheat oven to 350°. Spray a 2-quart baking dish with nonstick cooking spray.
• In a large bowl, beat cream cheese and next 3 ingredients at medium speed with a mixer until combined. Stir in crumbled bacon and Caramelized Onions. Spoon mixture into prepared pan, and sprinkle with Crunchy Topping.
• Bake for 30 minutes or until hot and bubbly.

CHEESY CARAMELIZED ONION SKILLET BREAD

Steps:

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, toast caraway seeds until fragrant, about 1 minute. Remove and set aside. In the same skillet, heat oil over medium heat. Add onion; cook and stir until softened, 5-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in salt; remove from the heat and cool slightly. Sprinkle cheese over onions in skillet. Place melted butter and caraway seeds in a shallow bowl. Cut each biscuit into fourths. Dip biscuit pieces in butter mixture; place in a single layer over onion mixture in skillet. Bake until puffed and golden brown, 20-25 minutes. Cool in skillet 5 minutes before inverting onto a serving plate. If desired, sprinkle with thyme. Serve warm.

ACORN SQUASH & CARAMELIZED ONION DIP

Steps:

• Preheat oven to 350°F.
• Place the squash, flesh side up, in a baking pan with high sides, pouring about an inch of water in the bottom of the pan. Cover the squash with foil and bake for 45 to 60 minutes, or until fork tender.
• While the squash is baking, heat a large skillet over medium-low heat and add in just enough olive oil to coat the pan, about 1 tablespoon.
• Add the onions to the pan and stir to coat with oil. Let the onions caramelize over medium-low heat, stirring occasionally, for 30-35 minutes, or until the onions are a deep brown. As the pan dries out, add in a splash of stock, white wine or water to deglaze, then stir. The onions should be soft but not mushy when they're done. Add the minced garlic to the pan about 10 minutes before the onions are finished caramelizing.
• Remove the onions from the heat and set aside. Remove the squash from the oven and allow it to cool enough to handle. Scoop out the squash flesh into a food processor or blender.
• Add the onion mixture, honey or maple syrup, balsamic vinegar, lemon juice and spices to the processor and blend until just smooth.
• Serve warm, cold or room temperature as-is or add in yogurt, a drizzle of Sriracha or another hot sauce, and/or cilantro, thyme, paprika and/or cumin for garnish.

HOT CARAMELIZED ONION AND BACON DIP RECIPE

Steps:

• In a medium sized skillet add oil, onions, and water. Cook over medium high heat until browned and caramelized adding more water as needed.
• Combine onions, cream cheese, mayonnaise, 1/2 cup grated cheese and bacon. Spread into a baking dish and bake in a preheated 350 degree oven for about 20-30 minutes. Or until top is nicely golden brown.

CHEESY CARAMELIZED ONION BACON DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place the bacon on a sheet pan fitted with a wire rack. Roast the bacon until crispy, about 20 minutes.
• Pour the bacon fat from the sheet pan into a large skillet and warm over medium-high heat. Add the onions to the skillet and cook, stirring frequently, for about 1 minute, then sprinkle in the garlic powder, ground mustard, pepper and 1/2 teaspoon salt. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are browned, soft and caramelized, 30 to 45 minutes. Set aside.
• Preheat the broiler.
• Stir together the cream cheese, yogurt, mayonnaise, parsley, Worcestershire, 1/2 cup Cheddar, 1/2 cup Swiss and the remaining 1/2 teaspoon salt until completely combined. Stir in the warm onions.
• Cut the top of the boule off and hollow out the center. Place the boule on a parchment-lined baking sheet. Save the scooped out chunks of bread and cut the removed top into pieces to dip later.
• Fill the boule with the onion mixture and sprinkle the top with the remaining cheeses, holding back a tablespoon of each. Cut the bacon into 2-inch pieces and arrange them like the rays of the sun around the perimeter of the dip, then sprinkle the remaining cheese in the middle, overlapping the bacon to make an extra-cheesy center. Broil, watching closely to prevent burning, until the bacon is crisp and the cheese is melted beneath, about 2 minutes. Serve warm with crudites and reserved chunks of bread and use the bread bowl/bacon for dipping!