Inspired by the chip-and-dip classic, the recipe right here is supereasy to make, and far more delicious that anything you can buy in a jar.
Serve it warm or cold, with dippers from whole wheat crackers to crunchy crudité. Or, offer it up as we did on bite-sized halves of roasted fingerling potatoes hot out of the oven. Make extras for later; enjoy spooned into a baked potato, tossed into hot, buttered egg noodles, or lumped onto a juicy steak.
1. Bring a large sauce pan to medium-high heat and melt the butter.
2. Remove the top, bottom, and outermost layer of the onion; halve and then thinly slice. Add the sliced onions to the pan with the melted butter.
3. Place a lid on top of the saute pan and let cook for 5 minutes on medium-high heat, until the onions are tender and translucent. Then, remove the lid and continue to cook until the onions are caramel colored, stirring frequently all the while.
4. When the onions are perfectly caramelized, add the cream cheese to the pan and turn off the heat. Using the residual heat, stir the cream cheese until it melts completely into the onions. Stir in the Gruyere next.
5. Transfer everything to a food processor and blend to a fine consistency. Taste and season with salt and pepper.
6. Store in an airtight container in the refrigerator until you are ready to use.