Caramelized onion dip recipe

I had a long conversation about caramelized onions last weekend, so when I needed some kind of dip to bring to a wedding shower, my mind immediately drifted towards a recipe for onion dip that I bookmarked a long time ago. My only problem with making things involving caramelized onions is that I'm way too tempted to eat them all before they actually make it into the dish. I managed to exercise some restraint and salvage some this time.

Caramelized onion dip (adapted from Andrea's Recipes)

(Printable version)

2 Tbsp olive oil

2 large vidalia onions, sliced thinly

1 tsp balsamic vinegar

pinch of salt

freshly ground pepper

1 cup plain yogurt

3 oz. cream cheese, softened

Heat the oil in a large skillet over medium heat. Add onions, vinegar, salt, and pepper, and let cook, stirring occasionally, until onions are brown and extremely soft (about 40 min). Let the onions cool to room temp. Beat the yogurt and cream cheese together with a hand mixer, and then beat in the onions. Refrigerate overnight, and then serve with veggies, chips, or crackers. Makes 2 1/2 cups.

This was delicious and I repeatedly "tested" it yesterday morning just so I would have an excuse to eat more. I even had one friend say that she enjoyed it despite not liking onions. Yes, that is the magical power of caramelizing them. I really liked the fact that the onion slices were intact, but feel free to chop the onions to prevent making a mess when the occasional onion slice falls to the floor.