I always come back to this caramelized onion and Gruyere dip when I want something comforting, rich, and guaranteed to impress. The sweetness of slowly cooked onions mixed with creamy cheese creates a warm, savory dip that feels special without being complicated. I love serving it fresh from the oven when it’s bubbling and fragrant, especially during gatherings or cozy evenings at home.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers deep flavor with simple ingredients. The onions become sweet and jammy, the Gruyere adds a nutty richness, and the creamy base ties everything together beautifully. I also like how easy it is to prepare ahead of time, which makes entertaining much less stressful. Every time I make it, it disappears fast.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons butter or olive oil
2 large yellow onions, thinly sliced
1 teaspoon salt, divided
1 clove garlic, minced
8 ounces cream cheese, softened
1 cup sour cream or mayonnaise
2 cups Gruyere cheese, shredded (reserve ½ cup for topping)
¼ cup Parmesan cheese, grated (optional)
½ teaspoon black pepper
1 teaspoon fresh thyme, plus more for garnish
Directions
I begin by caramelizing the onions, since this step builds the foundation of flavor. I heat the butter or olive oil in a large skillet over medium-low heat, then add the sliced onions and ½ teaspoon of salt. I let them cook slowly for about 30 to 35 minutes, stirring occasionally, until they are deeply golden and soft. Near the end, I add the garlic and cook for another minute, then remove the skillet from the heat and let the onions cool slightly.
In a mixing bowl, I combine the softened cream cheese, sour cream or mayonnaise, and 1½ cups of the shredded Gruyere. I stir until the mixture is smooth and creamy. I then fold in the caramelized onions, black pepper, thyme, and the remaining salt.
Next, I spread the mixture into a greased baking dish and sprinkle the top with the reserved Gruyere and Parmesan if I’m using it. I bake the dip in a preheated oven at 375°F (190°C) for 20 to 25 minutes, until it’s hot, bubbly, and lightly golden on top. I finish it with a sprinkle of fresh thyme and serve it warm.
Servings And Timing
This recipe makes about 8 servings. I usually plan for 15 minutes of prep time, around 40 minutes of cooking, and approximately 55 minutes total from start to finish.
Variations
I like how flexible this dip is. Sometimes I substitute Greek yogurt for the sour cream when I want a slightly lighter texture. I also enjoy experimenting with different cheeses, such as Swiss, Fontina, or sharp white cheddar, depending on what I have available. For extra depth, I occasionally add a pinch of smoked paprika or extra herbs.
Storage/Reheating
When I want to prepare this dip ahead of time, I assemble it fully and refrigerate it, covered, for up to 24 hours before baking. Leftovers store well in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in the oven at 350°F (175°C) until heated through, or I microwave it in short intervals. I can also freeze the unbaked dip for up to 2 months and thaw it overnight in the refrigerator before baking.
FAQs
Can I make this dip ahead of time?
I often prepare the dip a day in advance and keep it covered in the refrigerator. I bake it just before serving so it’s hot and fresh.
Can I freeze this dip?
Yes, I freeze it before baking. I thaw it overnight in the fridge and then bake it as directed.
What can I use instead of Gruyere cheese?
When I don’t have Gruyere, I use Swiss, Fontina, or sharp white cheddar with great results.
What should I serve with this dip?
I usually serve it with toasted baguette slices, crackers, pretzels, or fresh vegetables.
How do I know when the dip is done baking?
I look for a bubbly center and a lightly golden top. Once it reaches that point, I know it’s ready to serve.
Conclusion
This caramelized onion and Gruyere dip is one of my favorite go-to appetizers because it’s simple, comforting, and full of flavor. I love how it brings people together around the table, and it’s a recipe I’m always happy to make again and again.
Caramelized Onion and Gruyere Dip is a rich, savory baked appetizer made with sweet caramelized onions, creamy cheese, and fresh herbs. Perfect for cozy gatherings or party snacks, it’s warm, comforting, and full of bold flavor.
Ingredients
2 tablespoons butter or olive oil
2 large yellow onions, thinly sliced
1 teaspoon salt, divided
1 clove garlic, minced
8 ounces cream cheese, softened
1 cup sour cream or mayonnaise
2 cups Gruyere cheese, shredded (reserve ½ cup for topping)
¼ cup Parmesan cheese, grated (optional)
½ teaspoon black pepper
1 teaspoon fresh thyme, plus more for garnish
Instructions
Preheat oven to 375°F (190°C). Grease a small baking dish.
Heat butter or olive oil in a skillet over medium-low heat. Add sliced onions and ½ teaspoon salt. Cook for 30–35 minutes, stirring occasionally, until deeply golden and soft.
Add garlic and cook for 1 more minute. Remove from heat and let onions cool slightly.
In a mixing bowl, combine cream cheese, sour cream or mayonnaise, and 1½ cups Gruyere cheese. Stir until smooth.
Fold in caramelized onions, black pepper, thyme, and remaining ½ teaspoon salt.
Transfer mixture to the greased baking dish. Top with remaining ½ cup Gruyere and Parmesan, if using.
Bake for 20–25 minutes, until hot, bubbly, and lightly golden on top.
Sprinkle with fresh thyme before serving. Serve warm with bread, crackers, or veggies.
Notes
Use Greek yogurt instead of sour cream for a lighter version.
Swap Gruyere for Swiss, Fontina, or white cheddar based on preference.
Add a pinch of smoked paprika or extra herbs for deeper flavor.
Assemble and refrigerate up to 24 hours ahead before baking.
Freeze unbaked for up to 2 months; thaw in fridge before baking.
