RED ONION DIP
About 2 cups
Melt in a large nonstick skillet over medium-high heat:
- 1 tablespoon butter
Add and cook, stirring, for 5 minutes, or until softened:
- 3 small red onions, finely chopped (about 2 cups)
Stir in:
- 2 teaspoons sugar
- ½ teaspoon salt
Cook, stirring, until the onions turn golden brown and are very soft. Add:
- 2 cups beef or vegetable broth
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
Boil, stirring occasionally, until almost all the broth has evaporated, about 15 minutes; watch carefully so that it doesn’t burn. Transfer to a bowl and stir in:
- 1 teaspoon balsamic vinegar
Let cool completely, then stir in:
- 1 cup sour cream
- Salt and black pepper to taste
Chill for 1 hour before serving.