Mmm, you had me at bacon. And Gruyere. And caramelized onions.
Three of my favorite ingredients in one recipe? Yes, please.
I first saw this one on Pinterest, pinned from the site My Recipes. Once I looked at it, I discovered it was a Cooking Light recipe from November 2011. I made some changes to the recipe that definitely changed it to "not cooking light" status, but if you want to lighten it up, check out the original recipe.
I served this on Christmas and it was such a hit. I have said it before, but caramelized onions and Gruyere work so well together. They are one of those perfect flavor combinations in my book. This spread was so creamy, had the ideal balance of salty-savory and sweet, and was just a little bit too easy to eat. I served it with some toasted baguette slices.
Caramelized Onion, Gruyere, and Bacon Spread
Adapted From: My Recipes
- 1 tbsp olive oil
- 2 white or yellow onions, chopped
- Approximately 4 oz Gruyere cheese, shredded
- 2 tbsp chopped fresh chives
- 1/3 c mayonnaise
- 1/3 c sour cream
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 slices of bacon, cooked and crumbled
- Sliced baguette for serving (sprayed with olive oil and toasted for 5-6 minutes in the oven)
- Preheat oven to 425 degrees
- Heat olive oil in a large saute pan over medium heat. Add onions; cook approximately 20 minutes until they turn a deep, golden brown. Be careful not to fry or burn them - you want them to caramelize.
- Transfer onions to a bowl, and add 3 oz of the cheese, half of the chives, and the rest of the ingredients. Stir to combine.
- Transfer the mixture to a baking dish and top with the remaining cheese.
- Bake on 425 for 20 minutes or until browned and bubbly.
- Top with the remaining chives and serve immediately.