Gouda Onion Dip. Next, fill Pour in the beer and continue to process until smooth and creamy. Scrape the sides occasionally. Process the mixture until smooth. Combine the Gouda, Roquefort, and Cheddar cheeses in a food processor, along with the remaining butter, the onions and the Worcestershire, mustard, and hot pepper sauce. Remove the onion from the skillet and set aside to cool. Stir often. This usually takes about 7 to 10 minutes. Add the onion and saute until it reaches a golden brown color.
In a small skillet, heat 2 Tbsp of the butter over medium heat. Take the reserved Gouda cheese and grate it and set aside. The wall should be as thin as you can make it on all sides. Hollow out the cheese without cutting through the wall of the ball. Save the lid. What you'll need: - one 10-oz ball of imported Gouda cheese - 4 Tbsp unsalted butter - 1 small yellow onion (finely chopped) - 4 oz Roquefort cheese (crumbled) - 4 oz sharp cheddar cheese (finely grated) - 1 tsp Worcestershire sauce - 3 drops of hot pepper sauce - 1 tsp whole-grain mustard - 4 Tbsp dark beer or stout With a sharp knife, cut the top to make a lid from the Gouda cheese ball, about 1 inch thick. There will be no left-overs! Not only that, but your friends will be bowled over by the presentation and the great flavor. Because it's so beautifully self-contained, it travels well when you want to take this as an appetizer to a party. No kidding! Instead, you pretty it up with a scooped-out ball of Gouda cheese. This onion dip is not your typical out of the package dip. Wow!
