Get the Recipe: Hot Onion Dip
This delicious hot onion dip combines caramelized onions with old cheddar cheese and a bit of mayo, for a fabulous dip that channels all the great flavours of French onion soup.
Ingredients
- 4 cups sweet onion, such as Vidalia, thinly sliced, from about 1 large onion
- 3 green onions
- 1 Tablespoon garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon white granulated sugar
- 2 Tablespoons butter
- 2 Tablespoons cooking oil, vegetable oil or olive oil
- 3/4 cup mayonnaise
- 3 cups extra old white cheddar, shredded
For topping:
- 1/2 cup extra old white cheddar, shredded
For garnish:
- 2 Tablespoons green onion, diced
Instructions
- Slice the onion in half, then thinly slice. Separate rings and measure out to 4 cups. Slice the white parts of the green onions and add to rings, along with garlic. Sprinkle the onion mixture with the salt and sugar and stir to mix.
- Heat the butter and oil in a large skillet over medium heat. Add the onion mixture. Cook for 5 minutes, stirring often, then reduce the heat to medium-low. Continue cooking, stirring regularly, until the onions start to caramelize, about 20 to 25 minutes.
- Remove the cooked onion mixture to a cutting board. Finely chop the onions and place into a large bowl.
- Thinly slice the green onion tops and set aside 2 Tablespoons for garnish. Add the remaining green onion to the bowl with the cooked onion.
- Add the mayonnaise to the bowl with the onions. While stirring in the mayonnaise, sprinkle in the shredded cheese and stir until well combined.
- Spoon the mixture into a shallow ovenproof dish that will hold about 3 cups. Spread evenly. Cover with plastic wrap and refrigerate at least until cold, about 1 hour or up to 2 days.
- About 30 minutes before serving, heat oven to 375°F. (not fan assisted)
- Sprinkle the top of the cold onion dip with the remaining shredded cheddar cheese. Place in oven and bake until golden, about 30 to 35 minutes. *If you'd like to brown it up a bit more, switch the oven to broil for a couple of minutes.
- Tip! Allow the dip to stand at least 5 minutes before serving. If some oil has pooled on top of the dish, use a piece of soft bread to "blot" the oil off before garnishing and serving.
- To serve, sprinkle with additional diced green onion and serve warm with toasted baguette slices, crackers or vegetables for dipping.
- Tip! This is a heavy dip, so it's best to toast any bread so it is sturdier.
Notes
Tips!
- Once the dip is assembled, you'll need to cover and refrigerate the dip until it is cold before baking, which is about 1 hour. Don't forget to factor in this extra chilling time.
- Fat can sometimes pool a bit on the top of the dip after baking. If that happens, I like to use a piece of soft bread to "blot up" and remove any oil before serving.
- I like to serve this dip with toasted bread or sturdy crackers or vegetables.
Serving: 1serving, Calories: 103kcal, Carbohydrates: 4g, Protein: 4g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 20mg, Sodium: 229mg, Potassium: 55mg, Fiber: 0.5g, Sugar: 2g, Vitamin A: 220IU, Vitamin C: 2mg, Calcium: 125mg, Iron: 0.1mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!
