1 medium size sweet onion, sliced into ½ inch thick rings
4 TBS unsalted butter or clarified butter
3 cloves garlic, chopped
1 tsp honey
¼ cup room temperature cream cheese
¾ cup sour cream
¼ cup dry vermouth
pinch of cayenne pepper
1 TBS chopped fresh chives, plus extra for garnish
Kosher salt and fresh ground pepper
Serve with crackers, vegetables, etc…..
Here is what you need to do:
To clarify the butter, if you didn’t buy it already clarified, heat the butter in a small skillet over medium high heat. It will start to foam and turn light brown. Take it off the heat and spoon off the foam and discard it. Pour the clear butter into a bowl avoiding any brown bits on the bottom.
Put the clear butter into a large heavy skillet and heat on medium high. Add in the onions and season with salt and pepper. Fry the onions until they are dark on the edges, flipping them a few times. After about 10 minutes add in the garlic and honey, stir for about a minute. Then pour in the vermouth and bring it to a simmer for about 3 minutes then take off the heat and let cool. When the onions have cooled, chop them.
Mix together the sour cream and cream cheese until smooth then add in the cayenne and chives. Season with a little salt.
Add the onions, and any liquid in the pan you cooked them in, to the cream mixture. Mix well and taste for seasoning.
Place dip in a serving bowl, garnish with some chives. Serve with your choice of crackers and vegetables.
By the way leftover dip is great on baked potatoes!