Are you looking for a last minute appetizer to make on Thanksgiving? This dip is one that your guests won't be able to resist. The recipe is so good you may want to double it.
4 strips of bacon
2 onions, thinly sliced
Pinch of sugar
Pinch of flakey sea salt (like Maldon)
1 tablespoon sherry (optional)
Dash of hot sauce (optional)
1 cup Gruyère cheese, shredded
1/2 cup crème fraîche
1/2 cup mayonnaise
Pepper to taste
fresh thyme for garnish
Preheat oven to 400°. In a cast iron skillet, or other heavy sauté pan, cook bacon until nice and crispy. With a slotted spoon, transfer it to a paper towel to drain and cool.
In the same skillet, in the bacon fat, cook your onions, sugar and salt slowly over medium heat until the onions are nicely caramelized. This usually takes about 20 minutes depending on how thinly sliced the onions are (don’t rush it!).
Remove from heat, splash in the sherry and hot sauce if you’re using them, stir to combine.
Crumble the bacon into the skillet, add in the Gruyère, crème fraîche, mayonnaise, pepper and mix everything well.
Bake the skillet of dip for 10 to 20 minutes, until it’s golden and bubbly. Remove from oven, allow to cool and set for about 5 minutes. Garnish with fresh thyme, serve with pita chips or nice crusty bread and enjoy!
