French Onion Dip

By Jahel

Ingredients

• 4 T butter
• 1 med sweet onion cut into 1/2" slices
• Fine sea salt
• Pepper
• 3 cloves garlic, chopped
• 1 t honey
• 1/4 c dry vermouth or dry white wine
• 3/4 c sour cream
• 1/4 c (2 oz) cream cheese, softened
• 1 T finely chopped chives
• Dash ground red pepper

Preparation

Step 1

To make clarified butter, melt butter in a small saucepan over med heat 2-3 mins until foamy and brown. Strain mixture into large heavy skillet being sure to leave any solids in the bottom of the sauce pan.
Cook onions, 3/4 t salt and 1/4 t pepper in reserved clear butter over med high heat turning occasionally, 10 mins or until onion edges are dark and slices are crisp in spots. Stir in garlic and honey; cook 1 min. Add wine. Bring mixture to a simmer and cook 3 mins until liquid thickens. Remove from heat; cool. Remove onions from skillet chop finely and set aside. Reserve pan juices.
Whisk together sour cream and cream cheese; add onions and pan juices. Stir in 1 T chives, red pepper and salt to taste; cover and chill for an hour before serving. Garnish with more finely chopped chives if desired.