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Well Seasoned will be participating in the Vancouver Playhouse International Wine Festival’s Miele Kitchens on March 3, 2012. This year’s tasting theme is Savignon Blanc and Angie has created a fantastically addictive “Smoky” Johnston’s Bacon, Caramelized Onion & Gruyere Spread to be paired with a variety of wines.

Here’s the recipe to make & get addicted to this spread at home:

Johnston’s Bacon, Gruyere & Caramelized Onion Spread

2 teaspoons butter
1 teaspoon olive oil
2 Vidalia sweet onions (about 1 lb), halved and thinly sliced
¼ teaspoon white sugar
½ teaspoon kosher salt
1 tablespoon sherry vinegar
½ teaspoon minced fresh thyme
6 slices of thick Johnston’s Pork Bacon
¾ cup shredded Gruyère cheese
½ cup full fat sour cream
½ cup mayonnaise
¼ teaspoon freshly cracked black pepper

1. Preheat oven to 400°.
2. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Drain on paper towels and then crumble.
3. Melt butter with oil in a large sauté pan over medium-high heat. Add the sliced onions, sugar, and salt; stir occasionally – cook about 10 minutes or until onions soften and just begin to turn golden. Reduce heat to medium and continue to cook, stirring often, 20 minutes or until onions turn deep golden brown. Stir in the sherry vinegar, to deglaze pan. Continue to cook until vinegar is reduced by half and add the thyme.
4. Combine the cheese, sour cream, mayo & black pepper in a medium bowl. Stir in onions & bacon and transfer to a heat proof baking dish.
5. Bake in a 400 degree oven for about 20 minutes or until mixture bubbles and top is lightly golden.
6. Serve with crusty bread, crackers or veggies for dipping.


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