Fratelli Perata Winery

Bacon, Onion, and Gruyere Hot Dip

Yes, yes, yes! This is a little pot of oniony goodness. Served with toasted bread, and paired with Tre Sorelle, you need nothing else. We used Nocino, an Italian walnut liquor and greek yogurt. If you are unable to track down some Nocino you can us a dry Sherry. You could also saute mushrooms with the onions for further flavor, but we like this as is. Add this to your repertoire of appetizers and serve with Tre Sorelle.

6 slices bacon
2 onions quartered and sliced thin
1/4 tsp sugar
1tbsp Nocino, can use dry Sherry
1/4 tsp hot sauce (we used Frank’s Red Hot)
1/4 tsp dried thyme
1 cup shredded Gruyere
1/2 cup plain Greek yogurt
1/2  cup mayonnaise
1/4 tsp black pepper

Preheat oven to 400 degrees.

Cook bacon in skillet until crispy. Remove to a paper towel lined plate to cool. Crumble.

Add onions and sugar to bacon fat in the skillet and cook over medium-high heat for about 5 minutes. Reduce heat to medium and cook, stirring often, until onions turn a deep brown color. This can take up to 20 minutes.

Add in Nocino or Sherry, thyme and hot sauce. Remove from heat and stir.

Mix together yogurt and mayo in an oven safe dish, add in the crumbled bacon, cheese, onion mixture and black pepper.

Bake for 20 minutes until brown and bubbly. Enjoy with crusty toasty bread and Tre Sorelle.