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Ingredients
- 1 tablespoons extra-virgin olive oil, a turn of the pan
- 1 tablespoon butter
- 2 medium onions, quartered lengthwise then very thinly sliced
- 2 cloves garlic, finely chopped
- 1 cube beef bouillon
- 1/2 cup water
- Black pepper
- 1 teaspoon ground thyme, 1/3 palm full
- 2 teaspoons Worcestershire sauce, eyeball it
- 2 cups sour cream
- 8 ounces cream cheese, softened in microwave for 20 seconds on high
- Pinch salt, optional
- 2 tablespoons chopped chives, 5 to 6 blades
Preparation
Step 1
Place a medium skillet over medium to medium high heat and add the extra-virgin olive oil and the butter. Melt butter into oil then add onions and garlic cook 10 minutes, stirring occasionally. Add bouillon cube to the pan with 1/2 cup water and cook until it "melts" coats onions, stirring frequently, 3 minutes. Season the onions with pepper, thyme and Worcestershire sauce. Remove from heat and transfer to a plate to quick-cool a bit.
In a medium bowl, mix together the sour cream and softened creamed cheese using a rubber spatula. Stir in the onion mixture until completely combined, add salt if necessary and adjust your seasonings. Serve at room temperature or chill. Garnish with chives.