FRENCH ONION DIP

INGREDIENTS:

• 2 tbsp Salted butter
• 2 large Onions (diced; ~2 lb)
• 1/4 cup Beef bone broth (or regular beef broth)
• 4 cloves Garlic (minced)
• 2 cups Sour Cream
• 4 oz Cream cheese (softened)
• 1/2 tsp Blackstrap molasses
  (optional)
• 2 tbsp Fresh thyme
• 1/2 tsp Sea salt (plus more to taste)

INSTRUCTIONS:

1. Heat the butter in a large saute pan over medium heat. Add the onions and 2 tablespoons (29.57 milliliters) of beef bone broth. Saute for 25-35 minutes, adding another 2 more tablespoons (29.57 milliliters) (of broth after the first 10-15 minutes to keep the onions hydrated, and continue to saute until browned and caramelized. Reduce heat if they start to brown too much.
2. Make a well in the center of the pan. Add the minced garlic and saute for about a minute. Once the garlic is fragrant and starting to brown, stir into the onions. Set the pan aside to cool to room temperature.
3. Meanwhile, in a medium bowl, stir together the sour cream, softened cream cheese, molasses, fresh thyme, and sea salt, until smooth.
4. Once the caramelized onions have cooled, stir them into the bowl. Add more salt to taste if desired. If you want a firmer dip, chill for at least 30 minutes.

RECIPE NOTES

Serving size: ¼ cup