Cheese & Caramelized Onion Dip

The dip you didn’t know you needed but now can’t live without! Savoury, smoky, and oh-so-creamy. Ready in no time!

Cooking :

30 minutes

Preparation :

10 minutes

Servings:

6
Trempette fromage et oignons caramélisés

Ingredients and preparation

Ingredients

  • 4 medium onions
  • 15 ml (1 tbsp) olive oil
  • 15 ml (1 tbsp) butter
  • 15 ml (1 tbsp) sugar
  • 2.5 ml (1/2 tsp) salt
  • 120 ml (1/2 cup) sour cream
  • 120 ml (1/2 cup) mayonnaise
  • 10 ml (2 tsp) white wine vinegar or white balsamic vinegar
  • 10 ml (2 tsp) fresh thyme leaves
  • 1 package (170 g) Bergeron Classique Fumé cheese

Preparation

  1. Thinly slice the onions.
  2. In a large skillet over medium-high heat, melt the butter in the oil.
  3. Add the sliced onions, sprinkle with sugar and salt, and stir well. Cook for 5 minutes, stirring occasionally, until the onions are browned. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, stirring occasionally, until the onions are very tender and caramelized. (If the onions seem dry or stick to the bottom of the pan, add a tablespoon of water before covering to help with cooking.)
  4. Transfer the caramelized onions to a mixing bowl and let cool for 15 minutes. (Caramelized onions can also be refrigerated for up to three days.)
  5. Preheat the oven to 200 °C (400 °F).
  6. In the bowl with the caramelized onions, add the sour cream, mayonnaise, vinegar, and fresh thyme. Mix well, then fold in the grated Bergeron Classique Fumé cheese.
  7. Transfer the mixture to a baking dish. Bake for 10 minutes, or until the dip is bubbling and golden on top.
  8. Serve with toasted baguette slices and crudités.
Trempette fromage et oignons caramélisés
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