Super Bowl Sunday, believe it or not, is TOMORROW! If you’re like us and care most of all about the snacks, then you’re going to want to serve this one up during the game. This Beer Braised Onion & Cheddar Dip recipe will make you want to do your own touchdown dance, but you don’t have to take our word for it! If you make it, take a pic and tag us! @tasteandcompany #tastethis

Beer Braised Onion & Cheddar Dip                

Tools: Dutch oven, or heavy bottom pot and 9” cast iron skillet or similar.
Prep Time: 1.5 hours
Serves: 6

INGREDIENTS

                  olive oil

5 large         sweet onions, thinly sliced (about 3 lbs total sliced)

½ tsp           kosher salt, plus more as needed

1 (12 oz)      bottle beer (use your favorite)

1 bunch       thyme sprigs, tied together with kitchen twine for easy removal

½ cup          mayonnaise

1 tbsp          dijon mustard

½ tsp           cayenne pepper

½ lb             cheddar cheese, shredded

½ lb             pretzel rolls, sliced ¼” thick

                    freshly cracked black pepper

INSTRUCTIONS

1.     Heat a large dutch oven (or heavy-bottomed pot) over medium-high heat. Add enough olive oil to generously coat the bottom. Add the onions and salt. Cook for about 15 minutes until golden color develops, stirring often.

2.     Stir in the beer and add the bunch of thyme. Reduce the heat to medium-low and continue to cook for about 45 minutes, until the onions are deeply caramelized and the beer has reduced. Remove thyme. Turn off heat let cool for about 20 minutes. Meanwhile, preheat the oven to 400°F.

3.     In a mixing bowl, combine the mayonnaise, dijon mustard, and cayenne pepper. Whisk until smooth. Fold in the onions and cheddar cheese. Transfer the mixture to a greased 9” cast-iron skillet. Bake for 15 minutes, or until golden and bubbling.

4.     Meanwhile, coat the sliced pretzel rolls with a drizzle of olive oil and place onto a sheet pan in one, even layer. Season with a pinch of salt. Bake for about 10 minutes until toasted.

5.     Remove the dip from the oven and let cool for about 5 minutes. Use a spoon to stir the dip right before serving. Garnish with any extra thyme leaves and a few cracks of black pepper. Serve with the pretzel roll toasts alongside for dipping.

Recipe by The Original Dish