Saturday, May 7, 2011

Vidalia Onion Dip served at my Bunco

This recipe was a big hit at my Bunco get together with the neighborhood gals last month. Sorry there is no photo as it was taken out of the oven when everyone arrived and we started dipping in with nachos and spreading it on French bread. Makes me want to make this right now just thinking about it. Yum! 

Vidalia Onion Dip served at my Bunco

2 ½-3 very large sweet onions - finely thin sliced (approx. 4 cups)
2 cups mayonnaise
2 cups grated Swiss cheese (pkg from store only had  1½  cups, substituted ½ cup with shredded gruyere)
1/4-1/2 teaspoons Tabasco sauce or Sraracha hot sauce.
1 cup grated Parmesan Cheese

Preheat oven to 350 degrees F.
·        Note: This was how the dip was made for Bunco. First…Caramelize onions in a skillet with a little butter if desired before mixing with other ingredients. If using sweet onions and not Vidalia onions, you may want to add a touch of sugar. The dip at Bunco had a little turmeric sugar added since I did not have Vidalias.
(The actual recipe did not call for caramelizing.)

Actual directions below.
Mix onions, mayonnaise, Swiss cheese and Tabasco sauce. Spread into a 9 x 13-inch baking dish. Top with Parmesan cheese and sprinkle with paprika to taste.

Bake for 30 minutes.
Serve just warm with crackers or Small slices of French Bread.

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