2 large onions, chopped
2 tablespoons butter
1/2 teaspoon salt
2 tablespoons sherry
2 teaspoons beef or veal demi-glace
2 teaspoons Worcestershire sauce
8 oz. sour cream
Caramelized onion dip
Caramelize the onions: In a large, heavy bottomed saute pan (with lid), melt the butter over low heat. Add the onions and sprinkle with salt. Stir until coated with the butter, and cover. Cook on lowest heat, covered, for about 2 hours, stirring every 15 minutes or so. Onions will soften, then slowly turn golden and then amber in color. They’ll lose volume and continue to darken, until you should end up with about 2/3 of cup of deep amber onions.
Pour the sherry into the pan, scraping up the browned bits on the bottom of the pan. Cook until sherry has mostly evaporated. Stir in the demi-glace and stir until it melts. Let cool.
Stir into the sour cream and adjust seasonings.