•  5 Spanish onions
• 8 ounces cream cheese
• 16 ounces sour cream
• 1 lemon
• 1 bunch chives
• 4 tablespoons olive oil
• salt & pepper

1. Peel and cut the onions in a small dice. Get a large pot on the stove with the olive oil and throw in the diced onions. Cook on medium to low heat until they are caramelized (nice golden brown color). This should take somewhere between 45 min to an hour. Cool to room temperature.
2. Put the cooked onions, cream cheese, sour cream, juice and zest of lemon in a food processor. Blend until combined well. Adjust seasoning with salt and pepper.
3. Mince the chives, fold the chives into the dip and sprinkle some on top to garnish.

Patience pays off here — take your time caramelizing the onions. First, the onions will give off a lakeful of liquid. Let it boil off slowly, and by the time the onions begin to caramelize — it took ours at least an hour — they’ll be as soft as pudding and deeply concentrated in flavor. Their sweetness infuses the entire dip, and while the rest of the ingredients are the classic onion dip foundation — sour cream, cream cheese, and chives — this one will be better than any you’ve had before

I love you