I'm making a baked onion dip. The recipe calls for grated parmesian cheese. I used real parmesian I had in the fridge instead of the dried stuff in a can, and I think because of this, it came out topped by a layer of oil. I had to pour it off. It was kind of gross.
I have some of the uncooked stuff left. I also want to increase the oniony flavor by adding some caramelized onions before baking.
Any advice on how to make it not so oily?
The recipe called for mayonaise, cream cheese, onions, ground pepper, and the parmesian (basically equal parts of everything but the pepper). All this is mixed together and baked in ramekins for 45 minutes at 350 F.