Caramelized Onion Dip

Caramelized Onion Dip

I got this from Food 52 I think, but I modified it.

2.5 pounds of onions

Half a stick of butter

Many glugs of olive oil

Healthy glug of white wine, or water

Salt and pepper

Cook the above items in a large pot on your stove on medium-high heat. Caramelize the onions. Stir, stir, stir. Should take at least an hour. Sometimes longer. Scrape up the fond. Don’t be bitchin’, it takes time! That’s why this dip tastes good. You have to watch it. Don’t burn it. Add more wine if you need to, or water. Most important: when brown, take off the heat and let it cool, like really cool, or else your dip will curdle.

Once cooled, add to food processor with one 8 oz. brick of cream cheese, juice of 1/2 a lemon, 12 oz. sour cream, one bunch of chopped chives (don’t omit!), a healthy sprinkle of dried onions (for a lil crunch), salt and pepper. Blend. You’re welcome. Dean likes them with Trader Joe’s naan crackers.