Ooey Gooey Vidalia Onion Dip

Aaahhh, Vidalia onions. Those sweet colossal bulbs cultivated by Southern soil. Hailed as the paragon of all onions, they are so sweet you could bite into them like you would apples (or so I hear).

Typically these horticultural gems are available Spring through Summer. I, however, pulled the onion for this recipe out of my freezer because around here we buy them 25 pounds at a time from the Boy Scouts.

These onions are Georgia’s state vegetable, so famous that they even have festivals to celebrate their greatness. (FYI…the 2019 festival is April 25-29, if you’re interested in attending.)

While these onions assume the lead role in this dip, the co-starring Swiss cheese is a showstopper. The nutty flavor of the Swiss cheese is a perfect complement to the sweet Vidalias. It’s a match made in heaven!

You can use nearly any “melty” cheese for this recipe, but I have an affinity for Swiss. When I was 5, I would beg my mother for Swiss cheese + mustard + tomato sandwiches. (Don’t ask.) I was always confounded by this cheese whose pock marks were its signature. As an adult I learned that the large holes (called eyes) are a result of carbon dioxide being released during the maturation process.

The things you know.

By “melty” cheeses I mean moderate moisture content. Typically “younger” cheeses that are low in acid and are made from cow’s milk will work.

Those of you who know me know I am generally an -ish cook (not meaning I cook-ish, but that I measure-ish. I eyeball my measurements and often improvise. But there are some hard, fast rules you must play by if you want this recipe to work.

These are your non-negotiables:

You must use a sweet onion, and
You must grate your cheese by hand. Freezing the cheese a bit helps when grating. But then you should bring the cheese to room temperature before melting it. Not a big deal, but it does lower the melting point.

Do as I say, not as I do (did). I already made a lot of mistakes so you won’t have to. I added my cheese too fast and I ended up with a big sticky clump.

Depending on the taste you’re looking for, you could use any of these as dippers: apples, pears, rolled cured meats, rustic crackers, French rounds or torn + toasted pieces of Rye bread.

And wine pairings? Fruity reds such as Beaujolais, Merlot, Syrah or Shiraz are all good choices. Or, if you are so inclined, a bright Champagne.

Cheers!

XXOO AB

If you make this recipe, I’d love to hear from you! Leave a message below and tag #nakedepicurean on Instagram so we can celebrate together.