I’m so excited about this post! Jen of My Kitchen Addiction and her husband Darron will be welcoming a little girl soon and today Amber and Tracy are hosting a virtual baby shower to help them celebrate! They invited a group of food bloggers to join in on the fun and, not surprisingly, we’re all bringing a dish to the party 🙂
Though I’ve never met Jen in person, I’ve “known” her for years through our blogs. She’s kind and caring, and has always been quick to lend a hand or offer advice when I’ve needed it. I think we initially bonded over our shared love of the city of Boston and food (duh) but I later discovered we’re also both huge football fans! For the second season in a row, we’re even playing in a fantasy football league together.
Since I’m the king (queen?) of indecision, it took me forever to choose a recipe to contribute to Jen’s shower. The obvious choice was a dessert and I was leaning that way initially, but I kept coming back to this spread. It’s not photogenic or cute or any of the other things I’ve always believed shower food should be, but it’s so good I couldn’t resist sharing. Besides, Jen loves dips and I’m pretty sure she’s just as big a fan of caramelized onions and bacon as me.
This spread is pure comfort food. I adapted a recipe from Cooking Light, making it a little more indulgent by adding extra bacon and cheese. Oh, and caramelizing the onions in some of the grease leftover after cooking the bacon, couldn’t let it go to waste 🙂 The combination of flavors going on here can’t be beat – the sweet onions, the salty bacon, and the slightly nutty Gruyere that just melts perfectly. Someday I hope I get to meet Jen and share a big dish of this spread with her as we catch a football game together!
Congratulations Jen and Darron – we’re all so excited and happy for you!
Be sure to stop by and check out all of the other recipes that were a part of today’s celebration. From drinks to appetizer and desserts, there’s no shortage of delicious options!
Bluebonnets & Brownies | Raspberry Lemon Fruit Dip
Sugarcrafter | Sweet Potato Cake with Honey Buttercream
My Baking Addiction | Mini Pumpkin Pies
Simple Bites | English Eccles Cakes
Stetted | Roasted Red Pepper and Caramelized Onion Dip
Food for my Family | Homemade Pear Italian Sodas with Cardamom Cream
eat. live. travel. write. | Goat Cheese and Tomato Tartlettes
Gimme Some Oven | Creamy Caramel Apple Dippers
Dessert For Two | Caramel Apple Cookie Cups
Bake at 350 | Soft Sugar Cookies for a Baby Shower
A Thought For Food | Fingerling Potato Salad
TidyMom | Apple Pomegranate Spritzers
i am baker | Advice to a New Mommy
Healthy Green Kitchen | Guacamole with Pistachios
What Megan’s Making | Apple Spice Muffins
Cookin’ Canuck | Gorgonzola Cheese Cups with Pear & Hazelnut Salad
Bellalimento | Frozen Berry Shortcake
Shugary Sweets | Caramel Apple Truffles
GoodLife Eats | Coconut Lemon Banana Bread
Caramelized Onion, Gruyere and Bacon Spread
adapted from Cooking Light, November 2011
4 slices of bacon
3 1/2 cups sliced onion
2 1/2 oz Gruyère cheese, shredded and divided
2 tablespoons chopped fresh chives, divided
1/3 cup mayonnaise (I used light)
1/3 cup sour cream (I used light)
1/4 teaspoon salt
1/4 teaspoon black pepper
baguette slices, chips or veggies, for serving
Preheat oven to 425 F. Spray a 1 quart baking dish with nonstick cooking spray.
Set a large skillet over medium heat. Add the bacon and cook until crisp. Transfer to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon grease.
Set the pan back over medium heat, and add the onions. Cook for 5 minutes, stirring frequently, then reduce the heat to medium-low, and continue cooking, stirring occasionally, until the onions are a rich caramel color and have cooked down considerably. Remove from the heat and allow to cool slightly.
Crumble the bacon – reserve a small amount to garnish the spread. In a medium bowl, stir together the rest of the bacon, the onions, 2 oz of the cheese, 1 tablespoon of the chives, the mayonnaise, sour cream, salt and pepper.
Transfer the mixture to the prepared baking dish. Top with the remaining 1/2 oz of cheese. Bake for about 20 minutes, or until the cheese has browned and the spread is bubbling around the edges. Garnish with the remaining tablespoon of chives and the reserved bacon. Serve with baguette slices, chips or veggies.