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The hit of the party

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Braised cheese dip topped with sliced green onions and Maple syrup.

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Braised cheese dip topped with sliced green onions and Maple syrup.

The holiday season and entertaining family and friends always brings challenges. I won't discuss family feuds or drunken relatives, we all know a few of those. I am talking about what to prepare -- something different that may be the talk of the party. When asked what to bring, you usually get saddled with appetizers or dessert, so let me help with this. As I have said before, beer and cheese go so well together, but now let's add some onions, bacon and maple syrup. With this dip, you cannot go wrong. Now, I can hear you asking for a healthier version, but suck it up, Buttercup. It is the holidays; worry about the waistline as a New Year's resolution.

Beer-braised cheese dip with caramelized onions and maple bacon

Ingredients

2 onions

10 ml (2 tsp) oil

160 g (2 cups) cheddar cheese, grated

30 ml (2 tbsp) all-purpose flour

11/4 ml (º tsp) cayenne pepper

250 ml (1 cup) lager

5 ml (1 tsp) Dijon mustard

125 ml (1/2 cup) cheese curds

4 slices smoked bacon, cooked and finely crumbled

30 ml (2 tbsp) maple syrup

 

1. Peel onions and slice thinly.

2. Heat oil in a heavy-bottom skillet, add onions, stir and cover.

3. Cook for about 15 minutes over medium heat, stirring occasionally, until soft and browned

4. In a large bowl, mix the grated cheese, flour and cayenne

5. Add the lager and the Dijon mustard to the onions in the skillet, stir to heat through simmer for a few minutes then add half the cheese mixture.

6. Stir until the cheese has melted but not boiling

7. Add the rest of the cheese and continue to stir until melted.

8. Remove from the heat.

9. Add the curds and stir until melted.

10. To serve, pour in a warm bowl (or serve in the skillet) sprinkled with bacon and a drizzled with maple syrup.

11. Serve with bread or crudité vegetables.

Republished from the Winnipeg Free Press print edition December 7, 2013 D14

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