Cooking Classics: Bacon-Gruyere Vidalia Onion Dip

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Cooking Classics

 The Technique

 Bacon-Gruyere Vidalia Onion Dip

Bacon-Gruyere Vidalia Onion Dip is a classic southern appetizer that may be prepared a number of ways. This version features crisp bacon which offers depth & wonderful texture as well as Gruyere cheese in place of Swiss. When entertaining, portion the ingredients in several ramekins that may be heated in intervals throughout the evening. Consider pairing the dip with grilled summer favorites such as beef kabobs, grilled chicken, a tomato salad & fried okra. Learn how to make this tempting appetizer you’ll replicate all throughout the year.

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makes 10 servings

4 bacon slices
3 cups chopped Vidalia onions, about 1 large
1 garlic clove, pressed
1 {8-oz} package cream cheese, softened
1 {6-oz} block Gruyere, shredded
3/4 cup mayonnaise
2 Tbsp Dijon mustard
Freshly ground pepper
Garnishes: Fresh parsley, scallions & crushed red pepper flakes
Rustic Batard

Preheat the oven to 350 degrees. Cook the bacon in a large skillet over Medium heat 8 to 10 minutes or until crisp; crumble & set aside. Remove the bacon drippings from the skillet & swipe with a paper towel. Heat 1 Tbsp drippings in same skillet over High heat. Cook the onions 8 minutes, stirring often & until softened. Add the garlic & cook until fragrant, about 1 minute. Stir together the cream cheese & the next 3 ingredients in a large bowl. Sprinkle with a little pepper. Fold in the onions & transfer to a lightly greased 1 1/2 quart casserole dish or 5 {5-ounce} ramekins. Bake 20 to 25 minutes or until heated through & golden brown on the edges. Sprinkle with the crumbled bacon, the parsley, the scallions & the crushed red pepper flakes.


{testing notes}

How To Dice & Sauté Onions

A variety of onion styles ranging from Spanish & Yellow Granex to sharp, bold red may be cooked & added to appetizers, used in soups or serve as a base for side dishes, casseroles & more. The procedure changes the texture, brings out sweet notes & reduces sharp flavor that many are known for.

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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know. 

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No. 1

 Slice the ends away from the onion. Remove the outer skin. Place the onion flat side down on a cutting board & slice it in half using a chef knife. Working with one piece at a time, flip the onion so that the curved portion is facing upwards. Thinly slice it lengthwise into half moon shapes, then thinly cut it crosswise in order to dice it. Heat 1 Tbsp drippings in a large skillet over High heat. Add the onions. 

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No. 2

Yellow Granex Onions are a bit sweeter than many other styles so expect a little caramelization to occur during the cooking process. Cook the onions 8 minutes, stirring often & until softened. Use as directed.

The Tune
“Nadine” Chuck Berry

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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