BREADBOWL ONION DIP
- 2 Tbsp. olive oil
- 3 1/2 cups chopped red onion (about 4 medium)
- 1 tsp. salt
- 1/4 tsp. black pepper
- 3 cloves garlic, minced
- 1/4 cup dry white wine (or use broth, any kind)
- 8-oz. package cream cheese, at room temperature
- 1 cup sour cream
- 1 tsp. Worcestershire sauce
- 1/4 tsp. cayenne pepper
- 1/4 cup minced chives
- 1 loaf unsliced Sour dough bread
Warm olive oil in a large skillet over medium heat; add the onion, 1/2 tsp. of salt and the black pepper, and sauté, stirring, until onion begins to soften, about 3 minutes.
Add garlic; turn heat down to medium-low and continue to cook slowly, stirring every now and then, until onion begins to brown, about 10 minutes.
Turn heat to low and cook about 15 minutes more.
Onion should be brown and extremely tender. Add wine to the pan and cook, stirring occasionally, until liquid has evaporated and all the brown bits on the bottom of the pan are mixed into the onions.
Remove from heat and let cool.
In a serving bowl, mix cooked onion, cream cheese, sour cream, Worcestershire sauce, the remaining 1/2 tsp. salt, cayenne and chives until well combined.
Spoon into a serving dish or hollowed-out bread bowl, if desired.
Serve with cut-up veggies, crackers or pita wedges.