Beer Caramelized Onion Dip

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 Tablespoons Unsalted Butter
• 1 Tablespoon Olive Oil
• 2 Tablespoons Brown Sugar
• 1 teaspoon Salt
• 3 whole Medium Yellow Onions, Diced
• ¼ cups IPA-style Beer
• ½ cups Mayonnaise
• ¼ cups Cream Cheese, Softened To Room Temperature
• ¼ cups Sour Cream
• 4 slices Thick-cut Bacon, Cooked Until Crisp And Chopped
• 1 dash Salt And Pepper
• 2 ounces, weight Swiss Cheese, Grated
• 2 ounces, weight Sharp White Cheddar Cheese, Grated
• 2 ounces, weight Gruyere Cheese, Grated

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter with the olive oil in a large skillet over medium heat. Add the diced onions and the salt, then cook, stirring occasionally, for about 20 minutes until softened.

2. Reduce the heat to medium-low and cook, stirring every few minutes, for 30 to 35 minutes until the onions are deep golden. Stir in the brown sugar and cook 5 minutes more.

3. Pour in the beer and scrape up the browned bits from the pan. Simmer until nearly all the liquid has evaporated, about 10 minutes. Let the onions cool to room temperature.

4. In a large bowl, beat the softened cream cheese until smooth. Mix in the mayonnaise and sour cream until creamy and fully combined.

5. Stir the cooled caramelized onions, the chopped crisp bacon, and the dash of salt and pepper into the cream cheese mixture.

6. Fold in the grated Swiss, sharp white cheddar, and Gruyere until evenly distributed.

7. Spread the dip into a 9-inch pie dish or small baking dish. Bake at 350°F (175°C) for 15 to 20 minutes until hot and bubbly around the edges.

8. Let the dip rest for 5 minutes and serve warm.