Cheesy Onion Spread (Print Version)
# Ingredients:
→ Caramelized Onions
01 -
2 teaspoons granulated sugar
02 -
½ teaspoon fresh thyme
03 -
½ teaspoon onion powder
04 -
1½ teaspoons balsamic vinegar
05 -
1 tablespoon butter
06 -
1 tablespoon oil, like avocado oil
07 -
2 large onions, thinly sliced after halving
→ Creamy Base
08 -
1 tablespoon minced garlic
09 -
4 ounces softened cream cheese
10 -
½ cup mayonnaise
11 -
¾ cup milk
12 -
½ cup sour cream
13 -
¼ teaspoon black pepper
14 -
½ teaspoon red pepper flakes
→ Cheese
15 -
4 ounces diced brie
16 -
¼ cup parmesan, grated
17 -
1 cup gruyere, shredded
→ For Serving
18 -
Crostini, prepared ahead of time
# Instructions:
01 -
Warm the oil and butter in a cast iron pan on medium. Toss in sliced onions and cook for about 5 minutes. Sprinkle in thyme, sugar, and salt. Stir every 5 minutes while cooking on lower heat for 25-45 minutes until the onions turn golden brown. Add balsamic vinegar at the end.
02 -
Grease your slow cooker lightly and mix the onions with all the ingredients except the brie and gruyere. Cook on high for 2 hours, stir in the brie, top with gruyere, and let it go for another 20-25 minutes.
03 -
To get a nice crispy surface, move the dish to a baking pan after stirring in the brie. Layer on the gruyere and pop it under the broiler for a quick bubbly finish.
04 -
Mix everything except the gruyere in a bowl and transfer to a 2-quart baking dish. Spread the gruyere over the top and bake at 375°F for 45-50 minutes. If you want a golden crust, broil for the last minute.
# Notes:
01 -
Make a bigger batch by doubling or tripling everything.
02 -
The onions can be cooked up to 2 days in advance.
03 -
Swap gruyere for white cheddar or provolone if needed.
04 -
Prepare ahead and store in the fridge for no more than 48 hours before baking.