Warm Gruyere, Bacon and Caramelized Onion Dip

by | Jan 26, 2017 | All, Appetizers

 This Warm Gruyere Bacon and Caramelized Onion Dip is always one of the first foods gone at a party. 

Top down image of Warm Gruyere, Bacon and Caramelized dip on a dark background with chopped bacon and chives for garnish.

Warm Gruyere, Bacon, and Caramelized Onion Dip

You know those recipes that are your go-to’s for a casual party? You think about removing it from the list, but it’s just too popular to replace? This Warm Gruyere, Bacon, and Caramelized Onion Dip is a perfect example.

Um, hello? How can that not be spectacular? The flavors together are amazing, and it has just the right cheesiness without being messy.

If that isn’t a win-win, I’m not sure what is.

What is Gruyere?

Gruyere is a smooth melting type of Swiss cheese that’s made from whole cow’s milk that’s described as being sweet and slightly salty. Gruyere is a great table cheese, a term that refers to any cheese that can be eaten in slices, like on a sandwich or as part of a cheese platter. 

Not only is this cheese great for just snacking on, but its also great when melted. It’s top grade melting capabilities are what makes this cheese the perfect candidate for a caramelized onion dip. 

Where Can I Find Gruyere Cheese?

While it might sound like a super fancy cheese you need to go to a farmers market to buy, its actually very easy to find at most grocery stores. 

As long as your grocery store has a specialty cheese section (usually near the deli) you should be able to find it no problem. It’s typically sold in block form and has a very light color, about the same as swiss cheese. 

If you can’t find gruyere cheese, regular swiss cheese will be a fine substitute. It will change the flavors up a bit, but overall the onion dip will remain fundamentally the same. I don’t suggest using any other cheese substitutions as you run the risk of changing the taste and consistency of the dish. 

How To Make Caramelized Onion Dip

Get all looks and taste of a fancy, restaurant quality dip without any of the work. This caramelized onion dip is too simple to pass up. Simple ingredients and just a few instructions make the recipe a no briner when you need to good appetizer to impress your guests with. 

Don’t believe how easy it is? Take a look for yourself. 

Just preheat oven to 425 degrees. Swirl the olive oil in the pan, add the onions. Cook on low then sprinkle onions with sugar and cook on low again. Stir occasionally to be sure they don’t burn.

In a medium bowl, mix mayonnaise, sour cream, bacon, chives, salt and pepper until well mixed. Stir in shredded Gruyere and caramelized onions. Place in a one-quart baking dish, sprinkle Gruyere on top and bake for until bubbly. Sprinkle with remaining chives and serve warm with crostini or crackers. 

Spoon inside the Warm Gruyere Bacon and Caramelized Onion Dip on a dark background with burlap.

Easiest Onion Dip Recipe For Entertaining

I always strive to have easy to eat foods when I host a party. And ones I don’t have to deal with once guests arrive.

This Warm Gruyere, Bacon and Caramelized Onion Dip fits that bill. I can already tell you which two of my friends will be conveniently camped right next to it. (They are very protective of their party food, especially this Chocolate Chip Cheese Ball.) 

What To Serve With Caramelized Onion Dip?

With this dip, you have a lot of options when it comes to what you should serve it with. I will say that since this is a heavier, more complex dip, I would try to avoid any overly flimsy crackers. You’ll just end up with a dip full of cracker crumbles, and disappointed guests.

Try serving it with a variety of options like small artisan bread slices (like sourdough, or French bread), crostini crackers, or any other study cracker of your choice. You could also try it with some veggies like raw broccoli, cauliflower, and carrots. 

Batch cocktails are great to serve at parties. All of the heavy-lifting is done ahead of time and you can be a guest at your own party. These Blood Orange Margaritas are one of our favorites!

Tips For Making Carmelized Onions

How can I say that something with caramelized onions lends itself to easy entertaining when caramelizing the onions themselves takes a while?

Trust me, they are perfect because you can make them months ahead. They freeze beautifully, so make them now, pop them in the freezer, and you’ll have caramelized onions on hand that you can toss into recipes in no time flat.

Recipes like this Flatbread with Goat Cheese and Caramelized Onions.

How To Freeze Carmelized Onions

There are three different ways you can freeze your caramelized onions, none of which is any better than the next, it’s just all about preference. Here are the ways to do it! 

  1. Ice Cube Trays: Take your prepared onions and pack them into as many ice cube trays as you can, feel free to pack each one as full as possible. This way you will have just enough for one serving in each ice cube tray. Cover the tray with plastic wrap and throw it in the freezer for up to 3 months. When ready to use, simply pop a serving or two out of the ice cube tray or use a knife to loosen them up. 
  2. Muffin Tins: The muffin tin option works just like the ice cube trays but with bigger portion sizes. This option is perfect for when you want to use more at once for bigger recipes. I recommend lining each cup with plastic wrap before placing in the onions for easy removal. 
  3. Freezer Bag: If you’re not sure what you’re going to use the onions for, or how much you’ll need at any time, Just throw them all into a large freezer bag. Spread into an even, thin layer and seal up the bag. Whenever you need some, just break, or cut off the portion size you think you’ll need. 

See where I’m going with this?

Using the same ingredient in a few dishes and making the appetizers easy for your friends to eat are keys to low-stress entertaining. 

 

 

RECOMMENDED EQUIPMENT

Pinterest image of Warm Gruyere, Bacon and Caramelized Onion Dip on a dark background with chopped bacon and fresh chives for garnish on a dark background.

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Top down image of Warm Gruyere, bacon and Caramelized Onion Dip on a slate background with crostini for eating.

Yield: 6 servings

Warm Gruyere, Bacon and Caramelized Onion Dip

Top down image of Warm Gruyere, Bacon and Caramelized dip on a dark background with chopped bacon and chives for garnish.

This Warm Gruyere, Bacon and Caramelized Onion Dip recipe will be the star of your next party!

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 2 tablespoons Olive Oil
  • 3 1/2 cups chopped onion
  • 1 teaspoon sugar
  • 2 ounces Gruyère cheese, shredded plus additional for sprinkling on top
  • 2 tablespoons chopped fresh chives, divided
  • 1/3 cup canola mayonnaise
  • 1/3 cup light sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 bacon slices, cooked and crumbled

Instructions

  1. Preheat oven to 425 degrees.
  2. Swirl the olive oil in the pan and add the onions. Cook on low for 20 minutes, sprinkle onions with sugar and cook on low for an additional 45 minutes to one hour. Stir occasionally so they don’t burn.
  3. In a medium bowl, mix mayonnaise, sour cream, bacon, 1 tablespoon chives, salt and pepper until well mixed. Stir in shredded Gruyere and caramelized onions. Place in one quart baking dish, sprinkle 2 tablespoons Gruyere on top and bake for 20 minutes or until bubbly.
  4. Sprinkle with remaining chives and serve warm with crostini or crackers.

Notes

If you are using frozen caramelized onions, simply thaw and add to the rest of the ingredients before baking.

Nutrition Information:

Yield:

6

Serving Size:

1/3 cup

Amount Per Serving: Calories: 220Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 22mgSodium: 369mgCarbohydrates: 17gFiber: 2gSugar: 7gProtein: 7g

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This wildly popular Warm Gruyere, Bacon and Caramelized Onion Dip is a great appetizer recipe for entertaining. It always disappears!

We're the creative juices behind Garnish with Lemon. In the past 8 years, millions of people have sipped & snacked on our recipes. Need easy, delicious party food and drinks for your next shindig? You’ve come to the right place.

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About Lisa

Hi, I’m Lisa! Looking for the party? It’s probably at my house. Nothing brings me more joy than sharing good food with friends and family. That and a seriously good cocktail.

53 Comments

    • Avatar

      You won’t regret it Chung-Ah- it is my new favorite! Thanks for stopping by 🙂

      Reply
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        What could you replace the mayonnaise with?

        Reply
        • Avatar

          I haven’t tried to replace the mayo in this dip so I can’t speak to replacements. As a general rule, you can replace mayo with sour cream or greek yogurt. Let me know how it turns out! Good luck!

          Reply
          • Avatar

            May I ask, why canola Mayo specifically? Does it matter? We use Olive Oil mayo mostly. I can buy it of course- even Organic I believe, but if I don’t need to buy different mayo just for this recipe, I’d rather not, so, thought I’d ask. TIA!!

          • Avatar

            You can use whatever mayo you like, that was what I had on hand! Enjoy!

  1. Avatar

    HI

    Sorry, I pushed submit too quickly! I just wanted to let you know that I made your dip last night and everyone loved it! It was DELICIOUS. Great job!! 🙂 x

    Reply
    • Avatar

      Thanks Ally! I’m glad it was a hit-thanks for your note!

      Reply
  2. Avatar

    This looks like and AMAZING combination of all of the best foods! This will definitely be coming with me to our next holiday!

    Reply
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      Thank you!

      Reply
  3. Avatar

    Any suggestions for a substitute for the mayo?

    Reply
    • Avatar

      You could try Greek yogurt. I haven’t made it that way, but it should work. Let us know how it turns out!

      Reply
  4. Avatar

    Amounts for mayo and sour cream are “?” …how many cups of each?

    Reply
    • Avatar

      They are both 1/3 cup. The recipe has been updated, thank for catching that!

      Reply
  5. Avatar

    Can olive oil mayo be used instead of canola?

    Reply
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      Yes! I use it all of the time! Enjoy the dip, it’s one of my favorites!

      Reply
  6. Avatar

    If I don’t eat bacon, can I sub mushrooms for that?

    Reply
    • Avatar

      That sounds delicious! I have not tried making it with mushrooms, but the flavors should work. Just make sure you drain the extra liquid off the mushrooms after you cook them so you don’t have a runny dip. Let me know how it turns out if you try it!

      Reply
      • Avatar

        Mushrooms absolutely work, and with the bacon too. I take frozen mushrooms (the frozen part is important), and I mince them up and throw them in with the onions in the last few minutes of caramelization. You can’t really taste them in the final product except that it adds yumminess. I also add in fresh thyme leaves at this point, and fresh thyme on top with the chives before baking.

        Reply
  7. Avatar

    15 cups of onions …??is that right?? Looks delicious though but seems like a lot if onion????

    Reply
    • Avatar

      Hi Lynn, it’s 3 1/2 cups onions! Enjoy the dip!

      Reply
  8. Avatar

    can I make this in the afternoon, keep it wrapped in the fridge and then bake it in the evening (when my guests arrive)?

    Reply
    • Avatar

      Absolutely! Just add a few minutes to the baking time if it is starting in a cold dish. Enjoy!

      Reply
      • Avatar

        Can heating in the microwave work? I’m bringing it to a Xmas eve party tonight. What do you suggest for re heating?

        Reply
        • Avatar

          Hi Debra, I suggest reheating in the oven at 350 degrees. It will probably take between 15-30 minutes depending on how cold it is. Happy holidays!

          Reply
  9. Avatar

    Think it would work in a crock pot?

    Reply
    • Avatar

      I have never tried to make it in a crock pot, but would definitely be worth a shot. Just be careful that it doesn’t burn. Let me know if you try it!

      Reply
  10. Avatar

    I want to take this to a party where it will likely be sitting out for a few hours as we all mingle. Will it still be good as it cools or does it become lumpy and hard to scoop?

    Reply
    • Avatar

      It will still be good as it cools, but it never lasts long at our gatherings! Enjoy!

      Reply
  11. Avatar

    Hi. Can you tell me roughly how many this feeds? Thank you! Making it for Christmas Eve!

    Reply
    • Avatar

      I would say 8 when you are serving other snacks. Enjoy!

      Reply
  12. Avatar

    Hi there,
    I am eager to make this but have a question re: Canola Mayonnaise. Why Canola as opposed to Regular real Mayonnaise. Canola Mayonnaise is full of very unhealthy stuff. Can Real Mayonnaise be used instead.
    Recipe sounds amazing and I can’t wait to try it
    Thanks
    Kathy

    Reply
    • Avatar

      Hi Kathy, Feel free to use whatever kind of mayonnaise that you prefer. It will all taste amazing! Enjoy!

      Reply
  13. Avatar

    I have made this amazing dip twice now and all my friends adore it! Thanks for the awesome recipe!

    Reply
  14. Avatar

    Are the onions chopped or thinly sliced? Spanish or sweet onion? I plan on trying this for Thanksgiving this year with a test run before. Sounds amazing

    Reply
    • Avatar

      Hi Julie, I have had success using either kind of onion and I slice them thinly, not chop them. Enjoy your test drive, this dip is one of my favorites!

      Reply
  15. Avatar

    Lisa,

    I just made the dip, great recipe. I added a little yellow mustard and it gave that extra something, something it cut the sweetness of the onion and gave it a little tartness. Overall, delicious recipe.

    Reply
  16. Avatar

    Delicious recipe! I love that it makes a small dish. Some recipes are so large. Our dinner party of 4 loved this. The cook time is spot on. Low and slow makes a much better caramelized onion.

    Reply
  17. Avatar

    YUMMY YUMMY

    making it again……

    can i prepare all and then freeze it, just to get ahead on my Christmas preparation

    Reply
    • Avatar

      So happy you love it as much as we do! I would just freeze the caramelized onions and the bacon crumbles separately. Then the last minute prep is minimal. I worry about the cheese separating if you freeze it all. Let me know how it works!

      Reply
  18. Avatar

    What size dish did you use for baking?

    Reply
    • Avatar

      A small 7 inch baking dish or a pie plate works great!

      Reply
  19. Avatar

    Made this today for my book club and it was completely gone. It was so good! I’ll definitely make this again.

    Reply
  20. Avatar

    This is one of THE best dips I’ve had in a really long time. It is so rich and full of flavor. My family loves it too. This will definitely be in regular rotation at our house. Thanks so much for sharing this great recipe!

    Reply
  21. Avatar

    This dip is crazy good and easy to prepare ! I brought it to a party and it was gone within minutes. People were literally crowded around the dish. I will definitely be making it again. I added red pepper flakes to give it a little kick. So yummy!!! Thanks for this great recipe.

    Reply
  22. Avatar

    I both bless and curse the day I first made this recipe, because ever since that day I am forced to make this dip for every single gathering I host or attend. Seriously, people cannot get enough. In fact, I have now had to quadruple the recipe because it goes so fast. I have altered the recipe somewhat, but I think the original greatness still shines through. My friends have dubbed this the “Dip of Awesomeness”.

    Reply
  23. Avatar

    Can any kind of onion be used, i.e., regular yellow onions or red or white?
    And yes, this dip is AWESOME! It disappears off the table in minutes!

    Thank you!

    Reply
    • Avatar

      I’ve never made it with red onion, but yellow or white work great!

      Reply
      • Avatar

        2 oz of cheese seems very light. Am I reading this wrong?

        Reply
        • Avatar

          Hi Jade- 2 ounces seems light but it is accurate. I weigh the cheese and then shred it. You can add a little more on top if you want. Good luck!

          Reply
  24. Avatar

    This dip was delicious, but very stinky!

    Reply

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