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Ingredients
- 2 tablespoons unsalted butter
- 3 scallions, diced
- 1 medium red onion, diced
- 1 medium sweet onion, diced
- 1 shallot, diced
- 2 tablespoons brown sugar
- 3 tablespoons white wine vinegar
- 1 tablespoon Worcestershire sauce
- 8 ounces cream cheese, at room temperature
- 2 cups sour cream
- 1 cup mayonnaise
- 2 tablespoons chopped fresh chives
- ½ cup grated Parmesan cheese
- Crostini or crudites, for serving
Yield
Serves: 6
Preparation
Preheat the oven to 400˚F.
Melt butter in a cast-iron skillet over medium heat. Add the scallions, red onion, Vidalia onion, shallot and brown sugar and cook 10 to 15 minutes, stirring occasionally. Add the vinegar and Worcestershire and continue cooking until the onions are very soft and a caramel color, another 4 to 5 minutes. Stir in the cream cheese until it melts, then remove the mixture to a large bowl. Stir in the sour cream, mayonnaise and chives. Transfer to an 8-inch square baking dish and top with the Parmesan. Bake until golden and bubbling, 15 to 20 minutes. Serve with crostini or crudites.