Carmelized Onion & Fontina Cheese Dip

Caramelized Onion & Fontina Dip with Focaccia 

This dip is rich and flavorful. Perfect for dinner parties or holidays, it is sure to impress guests with its classy presentation and bold flavors. The key to this dip is patience; caramelizing onions is a slow process. Need it sooner than later? Caramelize them in an instant pot for a much quicker option. 

 Ingredients: 

For the onions: 

• 2 cups of thin, halved, sliced onions (yellow or white will work well) 

• 3 tablespoons of butter

• 1 tablespoon of olive oil

• 1/4 cup of wine or broth- for deglazing the pan

• a splash of balsamic vinegar

• a pinch of sea salt

Dip:

• 4 tablespoons butter 

• 4 cups heavy cream

• 8 ounces of cream cheese (one package, softened)

• 1 tsp Garlic powder or chopped fresh

• 1 tsp of fresh or dried thyme

• 1/2 tsp sea salt

• 1/2 pepper 

• 1 cup Fontina cheese, grated. 

• 1 cup parmesan cheese, grated

• Just a sprinkle of each cheese (both kinds) set aside for melting on top of your finished dip

Directions: 

for the caramelized onions:

1. In a medium or large saucepan melt the butter and add the olive oil

2. Add the onions. Cook on medium-low for 30 minutes to 1 hour. Stir every 5 minutes or so to prevent them from sticking to the pan and burning. If they stick add 1 tablespoon of water to the pan and mix well to loosen them. You want to have as much patience as possible when allowing them to caramelize, the longer they cook the deeper the flavor. Over time, the onions will become soft, turn golden brown, and develop a sweet, rich flavor. 

3. Sprinkle the sea salt over them while cooking and mix well. 

4. When they are a deep brown color, pour in the wine or broth and scrape the pan mixing the onions up to capture all the delicious flavor in the pan. This is called deglazing. This added step really adds to the rich flavor of the onions. Add the splash of balsamic vinegar at the end. Avoid over liquid onions. 

5. Put the caramelized onions in a dish and set aside while you work on the sauce. 

for the sauce/dip: 

1. Mix the cream cheese, butter, and heavy cream in a saucepan. Stir it together over medium heat until combined. 

2. Add the garlic, salt & pepper and whisk together. 

3. Add both cheeses and whisk together until combined and smooth. 

4. When the sauce is done, combine the onions and the sauce in a serving dish, mixing well to prevent clumps of onions and sprinkle the remaining cheese on top. If you are using an oven safe serving dish, then pop it back in the oven or mini toaster (I couldn't live without mine honestly) for a few minutes on 400 degrees just until the cheese on top is melted. Sprinkle with parsley or a thyme sprig for garnish and serve with focaccia bread and a serving spoon