Carmelized Onion Dip

Martha Stewart Living, 2004

MAKES  4 CUPS

    2 tablespoons evoo                                             
    Salt and pepper                                                
    3 pounds yellow onions (about 8 lg.) halved, thin slice        
    1/4 cup red wine vinegar                                       
    1 tablespoon chop fresh thyme                                  
    8 ounces cream cheese room temp.                               
    1 cup sour cream                                               
    Potato chip and crackers                                       

Heat oil in a medium heavy-bottomed pot over medium-high heat until hot but not smoking. Cook sliced onions, stirring occasionally, until soft and golden brown, about 15 minutes. Cover; reduce heat to low. Cook, stirring occasionally, until caramelized, about 40 minutes.

Raise heat to medium, and season onions with salt. Stir in vinegar; simmer until absorbed. Stir in thyme; remove from heat. Let cool; coarsely chop onions.

Put cream cheese in the bowl of an electric mixer fitted with the paddle. Mix on medium speed until smooth. Fold in sour cream and chopped onions with a rubber spatula; season with salt and pepper. Transfer to a dish. Cover with plastic wrap, and refrigerate 1 hour.

MY NOTE: Chilling this is a MUST or it's too soupy.  Also, may want to drain onion juice before adding cream cheese to prevent more soupiness.

MXF