Hot-Onion-Cheese Dip

Savory Onion-Cheese Dip

You know when you have that dream about eating onion-cheese dip?

Hmm, just me?


We’re heading to the beach for a week and I need to get a menu together of flexible food.  Like, maybe there will be 15 people maybe there will be 4.  Maybe, I will be alone and everyone will be out of the house and I can eat cheese in peace.

This usually brings me to a lot of appetizer, finger and snack-style food as beach people tend to graze.  You look up and a sandy herd wanders through the kitchen.  You look back and poof they’re gone and replaced by stinky fish smelling people.  It’s just the tide of feeding beach people.

As I have begun putting together my menu list I keep remembering this hot onion cheese dip we served at Thanksgiving a few years ago.  It was creamy and delicious and reheated really well.  I think it will be a good one to set out for the kitchen passer-througers or for a late night card game.

Plus, it’s warm so after a day at the beach, all of the slightly sunburned will be cold in our 80 degrees, 100% humidity fall beach weather.  This will warm them from the inside out.

Let’s Make Savory Onion-Cheese Dip!

It’s a true marriage of onions and cheese.  This is what you would get if onions and cheese had a baby. When you eat this you will eat so much you will have to unbutton your pants.  I won’t lie. It’s a gateway food to losing all your inhibitions.  Expect all of your food self-control to jump out the window. Please pass the cookies – yes, all of them. And, who knows what else?!

This onion-cheese dip is perfect and super easy.

I like to serve it with kettle chips fried in olive, avocado, or coconut oil – you know, to keep it healthy.

Hot-Onion-Cheese Dip

Savory Onion-Cheese Dip

Creamy cheese with perfectly carmelized onions marry to perfection a top salty, crunchy chips or crackers.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 3 cups
Calories 1902 kcal


  • Oven Safe Dish Large enough to hold about 3 cups
  • Braiser


  • 2 Tbsp. unsalted butter
  • 2 medium onions thinly sliced from root to end
  • ½ tsp. fresh thyme leaves
  • 1 Tbsp. balsamic vinegar (optional)
  • 8 oz. cream cheese at room temperature
  • 1 c. sour cream
  • zest of one lemon
  • dash hot sauce
  • 6 oz. Gruyère Cheese chopped into 1/2"-1" pieces
  • 2 scallions finely chopped, reserve some for garnish
  • salt and pepper to taste


  • Caramelize the 2 medium onions.  Use a pan with high sides and a nice wide base and melt the 2 Tbsp. unsalted butter over medium heat.
  • You should have a lot of onions. If you add them all at once it will be a giant pain in the stirring butt, so add a few handfuls at a time.  Stir for 1-2 minutes, until they start cooking down a bit and turning translucent. Repeat until you've added all the onions. Season with salt and pepper.
  • Reduce the heat to medium-low and continue stirring occasionally to prevent sticking.  After 15-20 minutes they should be a beautiful blonde color.  For future reference, if you want to make French Onion soup this is how done the onions should be.
  • Check your pan, if you have some dry spots it is time to throw in a dash of water.  The onions will reabsorb this.  Continue cooking and stirring for another 15-20 minutes. They will be a beautiful golden color.  You could use them at this point but I prefer them to be slightly crisp and dark around the edges.  To achieve this you need to stay put and stir them for another 10-15 minutes to make sure they crisp and don't burn. Just before doneness add the ½ tsp. fresh thyme leaves and 1 Tbsp. balsamic vinegar. Cook for at least one minute. Use it to deglaze the pan, if need be.
  • In between caramelizing your onions preheat the oven to 425℉.  In an oven safe dish, that will hold 3 cups, mix the 8 oz. cream cheese, 1 c. sour cream, zest of one lemon, and a dash hot sauce until fully incorporated.  Fold in the 6 oz. Gruyère Cheese, most of the 2 scallions, and onions.
  • Place the dish on a lined cookie sheet and bake for 15-18 minutes.  About half way through check to make sure the Gruyère is melted in, if desired, give it a quick mix and continue baking.  When it is done you will see bubbles and browning.
  • Top with extra scallions and serve warm.


Nutrition calculated for the recipe at
Keyword appetizer, chips, cream cheese, dip, onions

Savory Onion-Cheese Dip

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