This Cranberry Caramelized Onion Cheese Spread recipe has a layer of blended cream cheese, cheddar and blue cheeses, and it’s topped with caramelized onions, fresh cranberries and a touch of balsamic.
I’ve had this recipe in my collection for a good number of years. I believe I originally got it from the good folks at Ocean Spray. They’re pretty good experts on all things cranberry, so I trusted they would know a good cranberry appetizer recipe. I was right. This recipe is a keeper.
How to make Cranberry Caramelized Onion Cheese Spread:
You’ll make a cheese base for this spread. The cheeses included in the recipe are cream cheese, blue cheese crumbles and finely shredded cheddar cheese. Then you’ll caramelized the onions (see below). And then you’ll make a basic, fresh cranberry sauce to spoon on top.
How do you Caramelize Onions?
It’s easy to caramelize onions. Heat oil in a large, nonstick skillet over medium-heat. Add onion; cook and stir 2 to 4 minutes or until tender. Reduce the heat to medium-low; stir in 1 teaspoon sugar. Cook for 10 to 12 minutes or until onion is soft and golden, stirring occasionally. Remove the onion from the skillet; set aside to cool. They’re delicious in this Cranberry Caramelized Onion Spread!
What are the best crackers to serve with Cranberry Caramelized Onion Spread?
Any time you have an appetizer spread, it’s always a good idea to hunt down some sturdy crackers. Don’t choose a wimpy version, or you’ll have crackers breaking off into your dip. Don’t use baguette slices because you don’t want everyone to fill up on this Cranberry Caramelized Onion Spread and not touch anything else on your serving table.
Do look for a nice, sturdy cracker that you enjoy. Water crackers work well enough, but I’m sure you will have a lot more choices in your grocery store’s cheese or cracker department.
This is a great appetizer to serve at a fall party or holiday celebration. It’s so festive and pretty, and it’s delicious. Make it ahead, refrigerate it, and pull it out to come to room temperature when you’re ready to serve it.
Here are more fall appetizer recipes you might want to try!
- Butternut Squash Spread on Baguette Slices
- Apple- Cheddar Pinwheels
- Roasted Butternut Squash Hummus with Roasted Pepitas
- Smoked Gouda Pumpkin Dip
- Cranberry Feta Pinwheels
- Pancetta Crisps with Goat Cheese and Pear
Cranberry Caramelized Onion Cheese Spread
- 8 ounces low fat cream cheese, at room temperature
- 4 ounces blue cheese crumbles, at room temperature
- 1 cup finely shredded cheddar cheese, at room temperature
- 2 teaspoons vegetable or canola oil
- 1 medium sweet onion, sliced & quartered
- 1 teaspoon granulated white sugar
- 1 cup fresh or frozen cranberries
- 1/4 cup granulated white sugar
- 1/4 cup water
- 1 tablespoon balsamic vinegar
- 1/4 cup coarsely chopped walnuts
- In a medium bowl, beat the cream cheese and blue cheese with an electric mixer until smooth and creamy. Add the cheddar cheese; beat until well-blended. Spread in a shallow serving bowl or plate. Cover; refrigerate at least 1 hour to blend flavors.
- Meanwhile, caramelize the onions: Heat the oil in a large, nonstick skillet over medium-heat. Add the onion; cook and stir 2 to 4 minutes or until tender. Reduce the heat to medium-low; stir in 1 teaspoon sugar. Cook for 10 to 12 minutes or until onion is soft and golden, stirring occasionally. Remove the onion from the skillet; set aside.
- In the same skillet, combine the cranberries, sugar and water. Cook over medium heat about 5 minutes or until the cranberries begin to pop and the mixture thickens, stirring occasionally. Stir in the vinegar and onions. Cool slightly.
- To serve: Bring the cheese spread to room temperature. Spoon the cranberry mixture over the cheese spread and sprinkle with walnuts. Serve with assorted crackers.