Ingredients:
- large yellow onions, thinly sliced
- Tbsp unsalted butter
- Tbsp olive oil
- tsp packed brown sugar
- /2 tsp salt (plus more to taste)
- oz full fat cream cheese, softened
- /2 cup full fat mayonnaise
- /4 cup sour cream or crème fraîche
- cloves garlic, minced
- tsp Dijon mustard
- /4 tsp freshly ground black pepper
- cup smoked Gouda cheese, shredded
- /2 cup Parmesan cheese, finely grated
- Tbsp fresh chives, finely chopped (for garnish)
Instructions:
- Caramelize Onions: Heat butter and oil in a large, heavy-bottomed skillet over medium-low heat. Add sliced onions and salt. Cook slowly, stirring occasionally, for 15–20 minutes until deeply golden brown. Stir in brown sugar during the last 2 minutes. Remove from heat and let cool slightly.
- Prepare Cream Base: In a medium mixing bowl, thoroughly beat the softened cream cheese, mayonnaise, and sour cream until smooth. Incorporate minced garlic, Dijon mustard, and black pepper.
- Combine Cheeses: Gently fold in the shredded Smoked Gouda and grated Parmesan cheese until just combined. Do not overmix once cheese is added.
- Assemble the Dip: Stir the slightly cooled caramelized onions into the cheese mixture. Taste and adjust seasoning (salt/pepper) as needed.
- Bake: Transfer the mixture to a prepared 8-inch or 1-quart oven-safe baking dish. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the edges are bubbling vigorously and the top is lightly golden.
- Rest and Serve: Let the dip rest for 5 minutes after removing it from the oven. Garnish immediately with fresh chives and serve hot with dippers.