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Caramelized Onion Dip with Bacon

Caramelized onion dip with bacon is a decadent treat with onions cooked low and slow so they’re ultra sweet and blended with gruyere cheese (and all the good gooey things) for a dip you’ll need for every get together. 

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caramelized onion dip with bacon

Once a year we have a family Christmas party for our friends and family. I cram 50 or 60 people in my house and make them eat the kind of food I like. It’s hilarious to watch the picky ones (yes adults) try to scrape their plates so I can’t see them throwing it all away.

And it’s not because the food is bad.

But I say it’s their loss.

And for the smart ones who know what good food tastes like, this caramelized onion dip with bacon is the first thing that goes. This recipe doesn’t make a ton–a 9 inch cast iron skillet will hold it with no problem. But you don’t want to eat all of it at once anyway.

You’re gallbladder will rear its ugly head and you’ll be sorry.

Because it’s not low fat, and a few tablespoons along with some good sliced toast points or baguette will be all you need.

It’s rich y’all, but the flavor is SPOT. ON. Eyes rolled back in your head, awesome.

And I don’t even really like onions.

Caramelized Onion Dip with Bacon

How to make the best caramelized onion dip with bacon

  • If you’ve never caramelized onions, the trick here is to let them cook for about 30 minutes on low until they are very soft and sweet. Don’t rush it. Here’s little more information on it if you want to read up on the technique.
  • Do use a good quality gruyere cheese. Make sure it’s the real deal and not “processed gruyere”. Yikes. That’s like the Velveeta of gruyere. Ew. You’ll know it’s real because it’s expensive. A small wedge will run you about $8 or so but there’s no substitutions here.
  • Don’t skip the white wine vinegar that goes into the onions. The tang it gives helps to offset the richness of the cheese and onions.
  • Do use a good mayonnaise. Yes, there’s mayo in this caramelized onion dip with bacon. This is not Miracle Whip. This is Hellmann’s.
  • Serve this dip piping hot from the oven with sliced and toasted baguettes. I brush mine with a little olive oil and salt and bake them up ahead of time and store them in a zip lock bag until I need them.
  • You can make this dip ahead of time (cook the onions, mix in the cheese, mayo and bacon) and then chill it covered for up to two days and then bake it when you’re ready.
  • I serve these will all kinds of other goodies like pizza stuffed mushrooms and roasted shrimp. 
    Caramelized Onion Dip with Bacon

    Caramelized Onion Dip with Bacon

    A true decadent treat for football season or holiday entertaining, this caramelized onion dip with bacon can be made ahead and baked for gooey cheesy goodness later. 
    Prep Time 35 minutes
    Cook Time 20 minutes
    Total Time 55 minutes
    Servings 8 people
    Author Rachel Ballard


    • 1 tablespoon butter
    • 3 1/2 cups thinly sliced onions about 1/4 inch thick or a little less
    • 1/2 teaspoon salt divided
    • 1/4 teaspoon pepper
    • 1/2 teaspoon granulated sugar optional
    • 1 tablespoon white wine vinegar
    • 6 ounces gruyere cheese shredded
    • 1/3 cup good quality mayonnaise
    • 1/3 cup sour cream
    • 4 bacon slices cooked until crisp and crumbled


    • Preheat the oven to 425. 
    • In a 9-inch cast iron or oven proof skillet, melt the butter over medium heat. Add the sliced onions, half of the salt, the pepper, and the sugar if you are using it. 
    • Stir to combine and cook until the onions are soft and deeply golden brown--about 25 minutes. Turn off the heat and add the vinegar. Stir to combine. 
    • Transfer the onions to a large bowl and add the gruyere, mayonnaise and sour cream and stir to combine. Add the cooked bacon and stir. Transfer the mixture back to your pan and bake immediately, or allow the pan to cool and then put the mixture back in, cover it with plastic wrap and chill up to two days until ready to bake. 
    • Bake 20 minutes until golden and bubbly. Serve hot with sliced, toasted baguettes or toast points. 


    Calories: 224kcal
    Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
    Course Appetizer
    Cuisine American



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  1. Made this for my family today and they loved it! My mom is Deana Brandenburg, just wanted to mention she and my dad were both addicted 🙂 thanks for the recipe! So good.

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.