Carmelized Sweet Onion Dip

This recipe can be found at OurBestBites.com.

4 cups chopped onion (about 2 large sweet onions)
1/2 T butter, melted
1/2 T olive oil
3 oz cream cheese
4 T sour cream
3 T mayo
1/2 tsp Worcestershire
1/8 tsp kosher salt
1/8 tsp dried thyme
1/8 tsp garlic powder

The first step is to carmelize the onions.  You can certainly do this on the stovetop by tossing the onion in butter and olive oil in a sauté pan.  The recipe I found gave the following instructions on how to do it in the oven. 

Preheat oven to 400 degrees.  Place onion in a heavy dutch oven or heavy bottom pot with a lid and toss with butter and olive oil.  (I used a stoneware pot with a lid, and it worked fine, although it took a bit longer.)  Cover pot and cook for 1 to 1 1/2 hours, stirring every 20 minutes until a caramel brown color.  You might want to decrease oven temperature after about 45-60 minutes to 350 degrees and stir every 15 minutes to avoid burnt edge bits, but I didn't have a problem.  Remove from oven and set aside to cool.

Place cream cheese in a microwave safe mixing bowl and heat for 15 seconds until warmed enough to be easily stirable.  Add sour cream, mayo, Worcestershire, salt, thyme, and garlic.  Sir to combine and then mix in carmelized onions. 

You can certainly eat right away, but the recipe suggests to chill overnight before serving to help develop the flavors.  Yields about 1 1/4 cups.

Note:  The recipe on OurBestBites.com called for 3 T cream cheese.  Not sure if it was a typo or not.  I used 3 oz, and it turned out great.  The recipe also called for low fat cream cheese, low fat sour cream, and low fat mayo.  I just used whatever I had on hand, whether low fat or not.