Cheesy Onion Dip (Print Version)

# Ingredients:

→ Caramelized Onions

01 - 1½ teaspoons balsamic vinegar
02 - 2 teaspoons sugar
03 - ½ teaspoon onion powder
04 - ½ teaspoon fresh thyme
05 - 1 tablespoon oil (like avocado oil)
06 - 1 tablespoon butter
07 - 2 large onions, sliced thin after halving

→ Creamy Base

08 - ¼ teaspoon black pepper
09 - ½ teaspoon red pepper flakes
10 - 1 tablespoon garlic, minced
11 - ¾ cup milk
12 - ½ cup mayonnaise
13 - ½ cup sour cream
14 - 4 ounces softened cream cheese

→ Cheese

15 - 1 cup shredded gruyere
16 - 4 ounces brie, cut into small pieces
17 - ¼ cup parmesan cheese, grated

→ For Serving

18 - Ready-to-eat crostini

# Instructions:

01 - In a cast iron pan, warm up oil and butter over medium heat. Toss in the onions, stirring now and then for 5 minutes. Sprinkle with thyme, sugar, and salt. Let them cook, stirring every several minutes, on medium-low for about 25-45 minutes or until they look golden brown. Add balsamic vinegar at the end and stir it in.
02 - Coat the slow cooker with a bit of spray. Put in the onions along with everything except the gruyere and brie. Set it to high and cook for 2 hours. Stir in brie, sprinkle gruyere on top, and cook another 20-25 minutes.
03 - Want it crunchy on top? After brie is added, move everything to a baking dish. Add the gruyere over it and broil quickly until bubbly and golden.
04 - Mix up all the ingredients except the gruyere in a bowl. Place it in a 2-quart dish, sprinkle gruyere on top, and bake at 375°F for 45-50 minutes. Broil for a minute at the end to get a golden crust.

# Notes:

01 - Easy to scale up; just double or triple for larger groups.
02 - Cook the onions 2 days ahead of time if needed.
03 - Use white cheddar or provolone in place of gruyere if you want.
04 - Prepare early, cover, and store in the fridge up to 2 days before baking.

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