Can I use pre-shredded cheese?

You can, but block-shredded Gouda melts better and gives a creamier texture.

How long do onions take to caramelize?

About 30–40 minutes on medium-low heat; patience wins here.

Absolutely — serve with gluten-free crackers or rice crackers instead of bread.

Yes — warm it in the oven ten minutes before guests arrive and keep it warm on a low setting.

A velvety hot dip where sweet, slowly cooked onions meet the smoky richness of Gouda — perfect for parties or cozy nights in.

Scale

In a wide skillet, melt the butter over medium-low heat. Add the sliced onions, sprinkle with salt and pepper, and cook gently, stirring now and then, until the onions turn a deep golden-brown and taste sweet — about 30–40 minutes. Be patient; slow cooking develops the best flavor.
While the onions finish, heat your oven to 375°F (190°C).
In a mixing bowl, blend the grated smoked Gouda, softened cream cheese, sour cream, mayonnaise, and minced garlic until smooth and evenly combined.
Fold most of the caramelized onions into the cheese mixture, reserving a little to sprinkle on top. Transfer everything to a small baking dish and level the surface.
Bake for 20–25 minutes or until the dip is bubbling and the top is lightly browned.
Remove from the oven, scatter the reserved onions and chopped chives over the dip, and serve warm.

Don’t rush the onions. Slow, gentle heat is the secret to deep, sweet caramelization — it’s worth the wait.
Make the onions in advance: they keep in the fridge for up to 3 days, which makes assembly a breeze on party day.
Want more smokiness? Stir in a pinch of smoked paprika to the cheese mix.
Reheat leftovers gently in a low oven or microwave in short bursts, stirring between intervals so the dip stays creamy.