Hands-On Time: 40m
Total Time: 1hr 00m
2 tablespoons unsalted butter
2 medium onions, thinly sliced
kosher salt and black pepper
1 8-ounce bar cream cheese, at room temperature
1 cup sour cream
2 tablespoons chopped fresh chives** These will give the dip a stronger, more onion-y flavor. Sometimes I like to add them, and other times I prefer a milder taste!
thick-cut potato and vegetable chips, for serving
1. Melt the butter in a large skillet over medium-low heat. Add the onions and ½ teaspoon salt and cook, stirring occasionally, until deep golden brown, 30 to 35 minutes. (I usually bring the heat to medium-high to get the onions to a dark, caramel color once they've softened.)
2. In a medium bowl, mix together the onions, cream cheese, sour cream, chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve with the chips.
Tip: The dip can be made up to 2 days in advance; refrigerate covered.