Caramelized Onion Dip

• medium size yellow onions3
• salted butter↗2 tablespoon
• each salt and sugar2 teaspoon
• dry white wine↗0.25 cup
• sour cream↗12 ounce
• cream cheese, softened↗8 ounce
• clove fresh garlic, grated↗1
• fresh flat-leaf parsley, minced, to taste↗
• a few dashes of Worcestershire sauce or soy sauce (!!) to taste

Step-by-step instructions

1. 1

   Prep: Peel the onions and slice them very thinly. I always use a mandoline . (affiliate link)

2. 2

   Sauté: Heat the butter in a nonstick skillet over medium heat. Add the onions, sprinkle with salt and sugar, and saute for 10-15 minutes, stirring every few minutes. Pour a little bit of wine in and let it sizzle out. Stir, add wine, sizzle, etc. After about 30 minutes, your onions should be deeply golden brown and fragrant.

3. 3

   Chop the onions: Transfer onions to a cutting board and chop coarsely into small pieces – or just use a kitchen scissors and snip them up right in the pan.

4. 4

   Mix: In a separate bowl, mix the cream cheese and sour cream with a hand mixer or a spoon (depending on how soft the cream cheese is). Stir in the onions and a handful of fresh parsley. Taste and season – if you want just a little sumthin extra, add a small splash (like, a tablespoon or less) of soy sauce and/or Worcestershire, or a clove of freshly grated garlic. YUM. Creamy and so flavorful! You can serve this warm-ish or cold – I love it both ways!