Caramelized Onion and Bacon Dip is a warm, cheesy, addicting dip that is loaded with caramelized onions and bacon. Try my Bacon and Cheese Dip for another cheesy dip.
Caramelized Onion and Bacon Dip
There are never too many dip recipes to have on hand. And, there isn’t much more comforting than a creamy, warm dip, especially on a cold day. This dip is full of Gruyere cheese and bacon, but the star of the dip is the caramelized onions. The onions give the dip a nutty flavor with just a bit of sweetness.
Caramelized Onion and Bacon Dip Ingredients
Onions: I went with yellow onions for this recipe because they caramelize so well. You could also try a sweet onion, like a Vidalia onion or a Walla Walla onion.
White wine: Use a dry white wine you have on hand (I used chardonnay). If you don’t have any wine on hand, you could use white wine vinegar.
Gruyere cheese: This is the best all-around cheese for baking because of its firmness and anti-stringiness if that is even a word. It also has a nutty flavor that is delicious! If you can’t find Gruyere, you can use a French Comte cheese. Regular old Swiss cheese you find in masses at the grocery store may be substituted, but beware! The texture is different, and it may not give you that taste that stands out from the crowd.
How to Make Caramelized Onion and Bacon Dip
To get this caramelized onion and bacon dip made, start by cooking the bacon. An 8 to 10-inch oven-safe skillet works best. It’s nice to go from the stovetop directly to the oven in one dish. However, if you don’t have a skillet that size, you could make the dip in a pan and transfer it to an 8×8-inch baking dish before putting it in the oven.
After the bacon has been cooked, set it aside to cool before crumbling it, but don’t clean out the skillet. The bacon grease will be used in caramelizing the onions. To caramelize the onions, add the onions and sugar to the skillet (with the bacon grease). Cook over medium heat for about 20 minutes, stirring often. When the onions stick to the sides of the skillet, scrape them up to continue cooking.
Next, add the wine and cook for a couple of minutes until it cuts down to half. Then, add the sour cream, cream cheese, Worcestershire sauce, one cup of the shredded cheese, salt, pepper, and most of the crumbled bacon. Save some of the bacon pieces to use as a topping.
Top the mixture with the remaining cup of shredded cheese and pieces of bacon. Bake at 400°F for about 20 minutes, or until the cheese is hot and bubbly. Remove from the oven and garnish with parsley. Serve immediately with chips, crackers, pretzels, baguettes, or bagel crisps.
My favorite for dipping was roasted garlic flavored New York Style Bagel Chips. It added just a hint of garlic that paired so well with the dip. When I dipped the pretzel chips, I got more of a salty and sweet flavor, which was also delicious! You really can’t go wrong with this dip.
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Caramelized Onion and Bacon Dip
Caramelized Onion and Bacon Dip is a warm, cheesy, addicting dip that is loaded with caramelized onions and bacon.
- 8 strips bacon
- 2 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 3 tablespoons white wine
- ½ cup sour cream
- 3 ounces cream cheese, room temperature
- ½ teaspoon Worcestershire sauce
- 2 cups Gruyere cheese, shredded and divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- parsley, for garnish
Preheat the oven to 400°F.
In an oven-safe skillet (8-10 inches), cook bacon over medium-high heat.
Remove bacon from the skillet and place on a plate lined with a paper towel to let cool. Do not clean out the skillet.
To the skillet with bacon grease, add the onions and sugar. Cook 20 minutes over medium heat, stirring often. (When onions start to stick to the pan, scrape them up.)
Add the wine. Cook down to half (2-3 minutes).
Add the sour cream, cream cheese, Worcestershire sauce, 1 cup shredded cheese, salt, and pepper.
(If you want a thicker dip, move the ingredients to a smaller over-safe dish, such as a 6 inch skillet. If you don't mind a thinner dip, continue on with the skillet you cooked everything in thus far.)
Crumble the cooked bacon and add most of it to the cream cheese mixture, reserving a little for the topping.
Top with the remaining cup of cheese and reserved bacon.
Bake for 20 minutes, or until the cheese is hot and bubbly. Garnish with parsley before serving.
Serve warm with baguettes, pretzels, chips, crackers, or bagel crisps.