Caramelized Onion, Gruyère, and Bacon Spread

My daughter, Zoe, sends me recipes that she wants me to make. I made this one immediately. Our guests went crazy for this dip / spread. She is on her way back from college today – yay! I guess I need to get the ingredients and make it again. It’s actually from Cooking Light Magazine.

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Caramelized Onion, Gruyère, and Bacon Spread

1 Tbs butter
1 Tbs olive oil
3 1/2 cups chopped onion
1/4 tsp kosher salt
2 oz Gruyère cheese, shredded and divided
2 Tbs chopped fresh chives, divided
1/3 cup mayonnaise
1/3 cup sour cream
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
6 bacon slices, cooked and crumbled

Preheat oven to 425 degrees F.

Heat butter and olive oil in a large cast-iron skillet over medium heat. Add onions and salt to the pan and sauté 5 min, stirring frequently. Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes or until the onions are a deep golden brown. Cool slightly.

Reserve 2 tablespoons cheese. Combine cheese, caramelized onions, 1 tablespoon chives, and the remaining ingredients in a medium bowl. Taste and adjust seasonings if necessary. Transfer the mixture to a 1 quart glass or ceramic baking dish or 8-inch cast-iron skillet coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425 degrees for 20 minutes or until golden brown and bubbly. Sprinkle with remaining 1 tablespoon chives.

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