Or as my husband lovingly called it, Witches Brew. Last Sunday I decided to invent a new dip for the big game, and I have to say it turned out pretty good.
First I used my handy Pampered Chef slicer to slice about half of a sweet onion.
Then I melted a tablespoon or so of butter to saute the onion.
I threw in the onions and added some Worcestershire sauce.
I really love Worcestershire, so I probably added more than I should have.
After cooking for about 5 minutes or so, it’s ready to toss into the double boiler.
Now, in the double boiler, throw in about a cup or so of gruyere and a 1/4 cup or so of Guinness.
I added a little too much Guinness on the first try and had to add half a teaspoon of cornstarch to help thicken it.
Then add the onions and let it melt together. I also added a cup or two of swiss and mozzarella to help even out the sharp gruyere taste.
Serve it up fondue-style with bits of bread or whatever chips you like. Here’s the whole recipe again, as best as I can remember. I mean, I did have almost a full Guinness to finish.
Gruyere Guinness Dip
1/4 cup of Guinness
1 cup of shredded gruyere cheese
2 cups of shredded mozzarella or swiss cheese
1/2 teaspoon corn starch
1/2 sweet onion, sliced
1 tablespoon butter
2 tablespoons Worcestershire sauce
1/2 cup of water in a double boiler
Melt butter in a skillet on medium high heat. Thinly slice the onion while butter melts. Saute the onion slices with Worcestershire sauce. Meanwhile, in a double boiler add the gruyere cheese and Guinness. Add more cheese to taste and cornstarch to thicken the dip.