They didn’t know that I made it. They had no idea that I caramelized an onion and a shallot until sweet and tender, blended them with tangy gorgonzola and cool sour cream, spread it in a bowl and carried it to the party where it would eventually end up under their snide little noses. They also didn’t know that a lack of hearing aids does not mean that your surrounding company can’t hear what you say—we can hear just fine.

Curmudgeon #1: “There is entirely too much onion in this dip.”

Curmudgeon #2: “Stinky aged cheese. There is also stinky aged cheese in this dip.”

Curmudgeon #1: “It smells so pungent that it is perfuming the air around me. Just get it away. Will someone take this away?”

Curmudgeon #2: “Did the person who made this have taste buds? They obviously think that onions and cheese belong in a dip, which I do not.”

Whistle-blowing family member: “Hey you two, Jenny made this. She’s sitting right there and she can hear you.”

Curmudgeon #1: “What? I can’t hear you. Will you please take this dip away?”

I would have been mad had it not been downright hilarious. First of all, yes, there are onions and stinky aged cheese in this dip. And they belong there because I put them there. Secondly, yes, I do have taste buds. The caramelized onions are sweetly rich and blend with the salty gorgonzola into a cool, creamy dip that is perfect for pears and lovely with bread.

And lastly, to you two ninety-something curmudgeons: if you could hear anything at all you would have heard everyone else at the party raving about the dip, me included. And as per their requests, I will be making it for every family gathering from now on. And if it ends up in front of you, I’m sorry. But I’m just the kind of person who enjoys onions, stinky cheese and hearing aids. I’m a big fan of hearing aids.

-RDG

Gorgonzola & Caramelized Onion Dip

Halve the recipe if you’re not serving to a crowd: it makes a large batch.

• 1 large red onion
• 1 shallot
• 2 tbsp oil
• 4 oz gorgonzola cheese
• 1 1/2 c sour cream
• 1/2 c olive oil mayonnaise
• salt and pepper

Heat the oil in a skillet over medium high heat until it shimmers. Dice the onion and the shallot. Add to pan, stirring often and gradually reducing heat to medium, about 20 minutes or until golden brown. Let cool.

Blend caramelized onion and shallot with gorgonzola, sour cream and mayonnaise in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste. Cover and refrigerate at least 4 hours. Serve with pears or apples and bread for dipping.