1/4 cup EVOO
Coarse sea salt & pepper
6- 8 yellow onions, thinly sliced
1/4 cup Carter & Cavero Classic Balsamic Vinegar
1 tablespoon chopped fresh thyme
2-8 oz. packages cream cheese, room temperature
1 cup sour cream or greek yogurt
Heat olive oil over medium high heat. Cook sliced onions, until soft and browned, about 15 minutes, remember to stir often so they do not burn. Cover; reduce heat to low. Cook, stirring occasionally, until onions are completely soft, about 40 minutes more.
Raise heat slightly, and season with salt and pepper. Add vinegar and thyme; simmer until the vinegar is absorbed then remove from heat. Let the onions cool slightly and chop finely or until you have a slightly pasty mixture.
With an electric mixer, beat cream cheese until smooth, then add the sour cream and onions with; season to taste with additional salt and pepper, if any. Place mixture in serving bowls and cover with plastic wrap. Refrigerate at least 1 hour or until ready to use. This recipe can easily be made 1 to 2 days ahead.
(*This recipe has been slightly adapted from Martha Stewart’s original Caramelized Onion Dip recipe.)