Ale-Braised Cheese Dip With Caramelized Onions And Maple Bacon

Ale-Braised Cheddar Cheese Dip With 

Caramelized Onions And Maple Bacon

If desired, make dip ahead and reheat later on the grill. Leftovers? Spread onto toasted bread and heat until melted under a broiler, or melt spoonfuls over grilled burgers, adding additional green onions, chives or parsley for topping.

Ingredients:

2 medium yellow onions
2 tsp vegetable oil
2 cups grated cheddar cheese (or about (7 1/2 oz.)  
1 tbsp all-purpose flour
¼ tsp. cayenne pepper
1½ cups Lagered Ale
1 tsp Dijon mustard
½ cup white cheese curds, finely chopped*4 smoked bacon slices, cooked and finely crumbled
2 green onions, finely chopped
2 tbsp maple syrup

*If cheese curds are not available in your stores, a suggested replacement is Monterey Jack.

1 Peel onions and cut into ¼-inch slices.

2 Heat oil in a 9-inch cast iron or heavy-bottom skillet on medium heat; add onions, stir to coat in oil, and cover. Cook for about 15 minutes, stirring occasionally, until onions are evenly browned and softened. In a large bowl, combine cheddar, flour and cayenne.

3 Add ale and Dijon to onion in skillet, stirring to heat through. Stir half the cheese mixture gradually into the warmed ale; stir until cheese is melted but not boiling. Add remaining cheese mixture and cheese curds; continue stirring until melted, with a few visible chunks of curd remaining. Remove from heat. 

(Recipe can be prepared ahead to this point and reheated on the sturdy upper shelf of a preheated BBQ grill, stirring occasionally for 8 to 10 minutes or until just melted.)

To serve, sprinkle top of cheese mixture in skillet with bacon and green onion; drizzle with maple syrup. Place hot skillet onto a large cutting board, along with thick slices of grainy bread, blanched asparagus, broccoli and sweet pepper strips for dipping.

Serves 8 to 10, but recipe halves easily