Vidalia Onion Dip at Sharon’s Bunco

2 ½-3 very large sweet onions - finely thin sliced (approx. 4 cups)
2 cups mayonnaise
2 cups grated Swiss cheese (pkg from store only had  1½  cups, substituted ½ cup with shredded gruyere)
1/4-1/2 teaspoons Tabasco sauce or Sraracha hot sauce.
1 cup grated Parmesan Cheese
Paprika

Preheat oven to 350 degrees F.

·         Note: This was how the dip was made for Bunco. First…Caramelize onions in a skillet with a little butter if desired before mixing with other ingredients. If using sweet onions and not Vidalia onions, you may want to add a touch of sugar. The dip at Bunco had a little turmeric sugar added since I did not have Vidalias.

(The actual recipe did not call for caramelizing.)

Actual directions below.

Mix onions, mayonnaise, Swiss cheese and Tabasco sauce. Spread into a 9 x 13-inch baking dish. Top with Parmesan cheese and sprinkle with paprika to taste.

Bake for 30 minutes.

Serve just warm with crackers or Small slices of French Bread.