- 4 tablespoons butter
- 1 large onion, sliced in thick half-rings
- 3 cloves garlic, minced
- salt and pepper
- 1 tablespoon honey
- 1/4 cup white wine or dry vermouth
- 3/4 cup sour cream
- 1/4 cup cream cheese at room temp
- salt and pepper
- 1 tablespoon chopped chives
- dash of cayenne
Start by clarifying the butter. This is done so the onions can be fried at a higher temperature to get a nice color on them. To clarify the butter, melt it in a small skillet When the butter has melted, you will notice that there is a white foamy layer on top of clear melted butter. Skim off the white foam, pour the clear part into a small dish, and you are left with clarified butter! Pretty easy.
Next, heat the clarified butter in a heavy bottomed skillet (recommend cast iron) over medium-high and add the onions, breaking them apart to be evenly distributed. Add about 3/4 teaspoon salt and 1/4 teaspoon pepper.
Let the onions cook, stirring and flipping occasionally, until they turn a nice dark golden brown, almost with a burnt crust. Amy's recipe says about 10 minutes but mine took a bit longer to develop this color, I'd say closer to 15.
Next, add the honey and garlic and cook for about 1 minute, turning the heat down to medium.
After that minute, pour in the wine or dry vermouth (I used wine) and stir. Let it thicken as the moisture cooks off, about 3 minutes, and remove the onions from the heat.
Meanwhile, in a bowl combine the sour cream and cream cheese and stir to combine. When the onions have cooled slightly, pour them along with any remaining liquid into a food processor and process for a few pulses, leaving some chunks of onion.
Mix the onions in with the sour cream and cream cheese, adding the chives and cayenne as well. Stir to combine and refrigerate before serving. So good!