Cheesy dip with beer caramelized onions
- Preparation 35 min
- Cooking 50 min
- Servings 8
- Freezing Absolutely
This cheesy dip with beer caramelized onions is the summum of decadence. Perfect for any game nights of during the holidays!
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Ingredients
- 2 big vidalia onions, cut in half then finely sliced
- 1/4 cup butter
- Olive oil
- 175g pancetta, cut in small cubes
- 1/4 cup Don de Dieu beer by Unibroue
- 1 tablespoon fresh thyme
- 2 cups Gruyère cheese, grated
- 2 cups cheddar cheese, grated
- 1/2 cup 5% sour cream
- 1/2 cup light cream cheese
- 1 scallion, finely sliced
- Salt and ground pepper
Preparation
- Preheat the oven at 400°F.
- In a big skillet at medium heat, melt the butter and add the onions. Add about 2 tablespoons olive oil, season with salt and pepper then stir well. Cook slowly for 8-10 minutes while stirring often. Onions must not sear! Lower heat if that is the case.
- Meanwhile, in a skillet at medium heat, add a small drizzle of olive oil and cook the pancetta for 5-6 minutes until it gets crispy. Deglaze with the beer and scrape the bottom in order to grab all the flavours then pour in the onion mix. Add also the fresh thyme and stir well.
- Continue cooking the onions or about 10 minutes, stirring often, until they are dark and caramelized and that liquid is evaporated.
- Pour the onions in a big bowl and add the Gruyère cheese, 1 cup cheddar, sour cream and cream cheese. Stir well to combine and pour in a baking dish.
- Place in the oven and cook for 20 minutes. Remove from oven, stir well and add the rest of the cheddar on top. Place back in oven and cook at broil for 2-3 minutes until cheese is golden! Let cool down 10 minutes before eating. Garnish with scallions and serve with croutons, chips and veggies.
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Bernard-Massard Cuvée de L'Écusson Brut
It's time to celebrate with this sparkling Brut from the Bernard-Massard house. A nice blend that brings notes of grilled almonds, grapefruits and pear.
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Rousse Bitter, La Barberie
You will like this Belgian beer matured in a chardonnay oak barrel for the notes of citrus fruits, peach, vanilla and white wine. It’s a very dry beer that won’t distort the delicacy of the scallop but still make a burst of flavor with the Pineau des Charentes wine in the sauce.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Bernard-Massard Cuvée de L'Écusson Brut
It's time to celebrate with this sparkling Brut from the Bernard-Massard house. A nice blend that brings notes of grilled almonds, grapefruits and pear.
See the product
Rousse Bitter, La Barberie
You will like this Belgian beer matured in a chardonnay oak barrel for the notes of citrus fruits, peach, vanilla and white wine. It’s a very dry beer that won’t distort the delicacy of the scallop but still make a burst of flavor with the Pineau des Charentes wine in the sauce.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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