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Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 1/2 cups chopped onion
- 1/4 teaspoon kosher salt
- 2 ounces Gruyere cheese, shredded and divided
- 2 tablespoons chopped fresh chives, divided
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 bacon slices, cooked and crumbled
Preparation
Step 1
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 (I used and 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.
Kosher salt is used for want of a larger grain of salt. Sometimes adding a sharp saltier flavor as it slowly dissolves in a dish rather than quick as iodized salt does. It is used in cooking for that quality and not so much in keeping a Kosher dish.
I made this a few weeks ago for a Christmas party. It was delicious! Thanks for a great recipe. I will make it again.
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