- 8 strips bacon
- 2 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 3 tablespoons white wine
- ½ cup sour cream
- 3 ounces cream cheese, room temperature
- ½ teaspoon Worcestershire sauce
- 2 cups Gruyere cheese, shredded and divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- parsley, for garnish
Preheat the oven to 400°F.
In an oven-safe skillet (8-10 inches), cook bacon over medium-high heat.
Remove bacon from the skillet and place on a plate lined with a paper towel to let cool. Do not clean out the skillet.
To the skillet with bacon grease, add the onions and sugar. Cook 20 minutes over medium heat, stirring often. (When onions start to stick to the pan, scrape them up.)
Add the wine. Cook down to half (2-3 minutes).
Add the sour cream, cream cheese, Worcestershire sauce, 1 cup shredded cheese, salt, and pepper.
(If you want a thicker dip, move the ingredients to a smaller over-safe dish, such as a 6 inch skillet. If you don’t mind a thinner dip, continue on with the skillet you cooked everything in thus far.)
Crumble the cooked bacon and add most of it to the cream cheese mixture, reserving a little for the topping.
Top with the remaining cup of cheese and reserved bacon.
Bake for 20 minutes, or until the cheese is hot and bubbly. Garnish with parsley before serving.
Serve warm with baguettes, pretzels, chips, crackers, or bagel crisps.