Directions

• Dice the Onion
  After cutting the onion in half, remove and discard the outer layer. Slice along the perimeter, then make downward cuts to create small pieces. The onion will fall away into a quick, even dice.
• Start Caramelizing in Butter
  Place melted butter in a pan and add the diced onions. Coat them well so they’re fully covered in the butter. Let them begin cooking.
• Cook Low and Slow
  Allow the onions to cook for about 30 minutes. At first they will sweat, releasing moisture and turning translucent. After that, reduce the heat so they brown gradually without burning. Stir occasionally, but don’t overwork them—steady contact with gentle heat helps the sugars caramelize.
• Mix Sour Cream and Cream Cheese
  While the onions cook, combine sour cream and cream cheese in a mixing bowl. Stir until the cream cheese softens and loosens, making it easier to incorporate the onions later.
• Deglaze the Pan
  Once the onions are caramelized and there are browned bits on the bottom of the pan, pour in a small amount of white wine—just enough to cover the surface. Scrape the pan to release those flavorful bits into the onions.
• Combine with the Creamy Base
  Add the caramelized onions and the deglazing liquid to the sour cream and cream cheese mixture. Stir thoroughly until evenly blended.
• Add Parsley
  Mix in a little chopped parsley to brighten the flavor and add color.
• Transfer and Finish
  Spoon the dip into a serving bowl and sprinkle more chopped parsley on top. Taste and add salt if desired, though it may not be necessary.