Caramelized Onion, Roasted Garlic and Gouda Dip

 Prepare for a love triangle!

This sassy dip is a ménage á trois of onion, garlic, and yummy “goudaness”!

Caramalized Onion, Roasted Garlic and Gouda Dip 1

Get back with me pronto if you care to conjure a more dignified description of this decadent app rather than the word “dip.”

According to Dictionary.com, as a noun the word dip can be defined as follows:

  1. “A creamy mixture of savory foods for scooping with potato chips, crackers, and the like, often served as an hors d’oeuvre, especially with cocktails.”

Classy when defined, but still a heck of a dippy word. Let’s look at another use of the word dip…again as a noun.

  1. “A naive, foolish, or obnoxious person.”

Memories of junior high, but with a foul descriptive noun at the end.

You get my point.

I’ve been lucky enough to have both friends and relatives taste test my newly created Caramelized Onion, Roasted Garlic and Gouda orgy of delicious goodness (aka “dip”).

Our neighbor Dave, in particular, declared it my best creation to date. If I recall, my Apricot Habanero Wings received a like amount of praise. Perhaps it was the Gumball Head talking (on both occasions), but his high praise gave me the confidence I needed to forge ahead with further market testing.

This one’s a keeper!

Roasting Garlic is a snap. Caramelizing onions takes a bit of extra time, but it’s easy. You can easily make this dip ahead of time and refrigerate it for the next day’s gathering or game day event. Even better…there are only four ingredients, all of which are staples to always have on hand.

I recently posted a Pumpkin RumChata Cheesecake recipe using my beloved Demarle at Home Large Round Mold. Guess what else you can do with this hand tray? Caramelize onions in the microwave. Gasp!

 

Caramalized Onions

Click here for another way to make yummy sweet and savory caramelized onions that will make you weep…in a good way.

With the Demarle mold method, you’ll also need the Octagonal Silpat. This helps trap the moisture and steam in the mold. I didn’t use butter or oil of any kind, although I’m sure you could. I just didn’t care to for this dip.

A word of caution: The release of steam will BURN you if you aren’t careful when removing the Silpat. Use hot pads! Serious!

Slice your onions and place in the mold, top with the Silpat and microwave on high for 3 to 3 1/2 minutes. Using hot pads, CAREFULLY remove the Silpat and give the onions a quick stir. Replace the Silpat and microwave again for the same amount of time. Again, remove Silpat and stir. Do this repeatedly until your onions have nicely caramelized. Depending on the amount of onions used, you may need to repeat the process 4 to 6 times.

While caramelizing the onions, roast the garlic in a preheated 325 degree oven. Cut the top off of the garlic bulb(s) and place on aluminum foil. Drizzle with a little olive oil, loosely close the foil and pop in the oven for about 45 minutes. Let the garlic cool before smooshing out the yummy sweet garlic into the softened cream cheese. I like leaving a few of the bulbs whole.

Combine the garlic, onions and cream cheese and then add the shredded gouda, reserving some for topping. When choosing the perfect gouda, make sure you find one that is on the softer side. Not all gouda is created equal.

Add to a sprayed baking dish, cover with foil and bake at 350 for 20 – 25 minutes. Remove the foil and broil on high for an additional 5 minutes or until nicely browned. Keep an eye on it, so that it doesn’t burn.

We like a lot of roasted garlic and caramelized onions, so adjust the amount used to your preference. This also doubles well for a larger crowd.

Enjoy!

 

Caramelized Onion, Roasted Garlic and Gouda Dip watermark

Save recipes to your Ziplist recipe book! New to Ziplist? It’s a great way to save all of your favorite recipes from all over the Web!

5.0 from 1 reviews
Caramelized Onion, Roasted Garlic and Gouda Dip
 
Prep time
Cook time
Total time
 
Prepare for a love triangle! This sassy dip is a ménage á trois of onion, garlic, and yummy “goudaness”!
Author:
Recipe type: Appeti
Ingredients
  • 2 - 3 Medium to Large sweet onions (or more)
  • 1 - 2 Heads of garlic
  • ½ lb. gouda, approximate (choose a softer gouda that is easy to shred)
  • 1 block light cream cheese
Instructions
Roasted Garlic
  1. Preheat oven to 325.
  2. Cut off top of garlic head and remove excess skin.
  3. Place on foil and drizzle with olive oil. Fold foil over garlic.
  4. Roast for approximately 45 minutes. Cool.
Caramelized Onions
  1. If using the Demarle at Home Large Round Mold, add onions to mold and cover with Octagonal Silpat. Microwave in 3½ minute intervals, stirring in between. Use CAUTION when removing the silpat, the steam that escapes is VERY HOT!
  2. If caramelizing over the stove, melt butter in a large skillet, add onions and stir occasionally over medium to low heat. Add butter or a little broth as needed. This will take anywhere from ½ to 1 hour, depending on how low you cook the onions.
Dip
  1. Combine the onions, garlic, shredded gouda and cream cheese to a sprayed baking dish.
  2. Sprinkle additional gouda on top, cover with foil and bake for 20 - 25 minutes.
  3. Remove the foil and turn on the broiler. Broil for an additional 5 minutes or until nicely browned.

Comments

  1. WOW, this looks absolutely delicious…we love gouda and garlic!

  2. This sounds amazing! It looks so cheesy and yummy!

  3. Oh my goodness! This sounds like heaven to me!

  4. Why am I pinning your caramelized onion roasted garlic and gouda dip for the Pretty Pintastic Party this close to dinner time? I do believe I could eat the entire thing! Oh, my! I’m going to pin it to my dip board, too, so I can find it fast. This looks like the perfect dip for a holiday party. Thanks for sharing!

  5. This looks so delicious! I love caramelized onions and with gorgeous Gouda as well, this is a dip I need to make! Thanks for linking up to the Pretty Pintastic Party!

  6. No one else noticed the instructions don’t tell when to add the cream cheese

Speak Your Mind

*

Rate this recipe: