Ingredients
2 tablespoons unsalted butter
2 tablespoons Buona Cucina Garlic Infused Oil
3 pounds yellow onions, cut in half lengthwise and crosswise into 1/4-inch slices
2 tablespoons brown sugar
Salt & freshly ground pepper or Buona Cucina Pennsylvania Pepper
1/4 cup Buona Cucina Barrel Aged Red Wine Specialty Vinegar
3 dashes hot sauce (optional)
One 8-ounce package cream cheese, softened
1 cup (8 ounces) sour cream
Chopped chives, for garnish (optional)
Directions
Heat the butter and Garlic Infused Oil in a heavy medium saucepan over medium-high heat.
Add the onions and brown sugar. Cook, stirring constantly, until soft, deeply caramelized, and golden brown — 40 to 50 minutes.
Season with salt or Pennsylvania Pepper.
Stir in the Barrel Aged Red Wine Vinegar and simmer until the onions absorb the vinegar and the mixture is nearly dry. Add hot sauce if using.
Remove from heat and allow to cool slightly.
In a large bowl, beat the cream cheese until smooth. Fold in the sour cream and the caramelized onions. Season to taste.
Serving Suggestions
This dip can be served warm or chilled, and it is especially delicious served with:
Vavoiret chips — perfect for scooping
Halloween Party Twist – “Cauldrons”
Spoon the dip into mini phyllo cups
Bake at 350°F for 8–10 minutes until hot and crisp
Finish with:
Balsamic pearls for a “potion bubble” look
OR a drizzle of Buona Cucina Balsamic Glaze for dramatic presentation