A Jerry James Stone Recipe
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Ingredients
- 2 large yellow onions, diced
- 2 tbsp butter
- ¼ cup white wine
- 12 oz sour cream
- 8 oz cream cheese, softened
- ¼ cup chopped parsley, divided
Instructions
- Melt butter in a medium sized pan over a medium heat.
- Add the onions, and caramelize them. This will take about 30 minutes or so. The onions will first sweat and then become slightly translucent. The key here is to caramelize them and not burn them, so you will have to turn down the heat once they get going. Be sure to stir them every few minutes but onions caramelize the best when ignored a bit. They are done when they are a deep golden brown and jammy.
- Deglaze pan by adding just enough white wine to cover the bits stuck to the pan, and bringing it to a simmer. Use a spatula to scrape the bits away while the liquid cooks off.
- In a mixing bowl, using a hand mixer, mix together the sour cream and cream cheese. Then add in the caramelized onions and the deglazed bits. Add in half of the chopped parsley and mix everything until well combined.
- Transfer mixture to a dip bowl and top with remaining chopped parsley. Serve with ridged potato chips or slices of bread.
- Enjoy!
Storage Tips:
How to Store Onions
Keep onions away from sunlight and heat. Best stored in a cool, dry, and dark place that has a lot of ventilation.
Should I Refrigerate Onions
Short answer: no! The cold environment and moisture can make the onions soggy. It can also convert their starches into sugars.
