# Components:
→ Bread
01 - 1 large round sourdough loaf (approximately 1 pound)
→ Onion Dip
02 - 2 tablespoons unsalted butter
03 - 2 large yellow onions, finely diced
04 - 2 cloves garlic, minced
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 1 teaspoon granulated sugar
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise
10 - 1/2 cup cream cheese, softened
11 - 1 tablespoon fresh chives, finely chopped
12 - 1 tablespoon fresh parsley, chopped
13 - 1 teaspoon Worcestershire sauce
14 - 1/2 teaspoon smoked paprika
→ For Serving
15 - Reserved bread cubes from the loaf
16 - Fresh vegetables such as carrot sticks, celery, and cucumber slices
17 - Crackers
# Method:
01 - Preheat the oven to 350°F. Slice the top off the sourdough loaf and carefully hollow out the center, leaving a 1-inch thick shell intact. Cut the removed bread into bite-sized cubes for dipping.
02 - In a large skillet over medium heat, melt the butter. Add the diced onions, kosher salt, black pepper, and sugar. Cook while stirring occasionally for 20 to 25 minutes until the onions are deeply golden and caramelized. Add the minced garlic and cook for 1 minute more. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, combine the sour cream, mayonnaise, cream cheese, chives, parsley, Worcestershire sauce, and smoked paprika. Stir until the mixture is smooth and well combined.
04 - Fold the cooled caramelized onions and garlic into the cream mixture until fully incorporated. Taste and adjust the seasoning as needed.
05 - Spoon the onion dip into the hollowed bread bowl. Place the filled bread bowl on a baking sheet and bake for 15 minutes until warmed through.
06 - Remove from the oven and garnish with additional fresh chives. Serve immediately with bread cubes, fresh vegetables, and crackers for dipping.
