A hot, spoonable dip of sweet onions folded through three melted cheeses, and the trick is how the onions are cut. Shaving them into paper-thin ribbons with a vegetable peeler means they soften and sweeten in the same 20 minutes the gouda, cheddar and maasdam need under foil in the air fryer at 200°C (400°F). A splash of milk keeps the cheese loose rather than stringy. Give everything a good stir once melted, then 10 more minutes uncovered until the top turns golden. Crisp the bacon between paper towels in the microwave and crumble it over just before serving.
Instructions
- 1
Peel onions and slice into thin ribbons using a veggie peeler (stick the onion on a fork for grip).
- 2
Place onion ribbons in a foil baking tray. Add butter and a pinch of salt.
- 3
Add generous amounts of gouda, cheddar, and maasdam cheese on top. Add a splash of milk.
- 4
Cover with foil and air fry at 200°C (400°F) for 20 minutes.
20:00 - 5
Remove cover, stir the melted cheese into the onions until creamy and smooth.
- 6
Return to air fryer without lid for another 10 minutes to get a golden top.
10:00 - 7
For crispy bacon: place between two paper towels on a plate and microwave for a few minutes.
03:00 - 8
Crumble the bacon over the dip. Serve on toast, grissini, or with a spoon.
Watch the video
Frequently Asked Questions
Which cheeses melt best for this?
A mix like gouda, cheddar and maasdam gives stretch, sharpness and a smooth melt. Any good melting cheeses work; avoid hard, dry ones that turn oily.
How do I slice the onions into ribbons?
Run a vegetable peeler down the onion (spear it on a fork for grip) to make thin ribbons that go soft and sweet quickly as they cook.
What do you serve with cheese and onion dip?
Toast and grissini breadsticks are the classic pairings, since both stand up to the weight of thick melted cheese. Spoon it onto warm toast or scoop with the breadsticks, and keep a spoon handy for the last of it. Serve hot; the dip stiffens as the cheese cools.