Red Onion Dip

I don't think I have to even say the phrase "onion dip" without the image of the traditional onion soup mix thrown into sour cream entering your mind, do I? Sure, the regular version tastes good enough, but this version, while requiring a little bit of work, is a vast improvement upon the original. Fresh red onions are combined with savory garlic, thyme, and surprisingly enough, fresh ginger to create a dip that will easily become a hit at your next party. You may want to make a double batch, though, because this is going to disappear quickly.

Red Onion Dip

2 - 3 small red onions, finely chopped (around 2 cups)

2 cups beef stock

1½ tbsp. minced peeled fresh ginger

3 cloves garlic, finely minced

1 tsp. fresh thyme leaves or minced fresh parsley, or a scant ½ tsp., dried

1 tsp. balsamic vinegar

1 cup sour cream

Kosher salt

Freshly ground black pepper

In a large nonstick skillet over medium-high heat, stir together the onions, beef stock, ginger, garlic, thyme, salt and pepper. Bring it to a boil, stirring, until almost all of the stock has been absorbed by the onion. Watch it carefully at the end so that the mixture doesn't burn. Remove it to a bowl and stir in the balsamic vinegar. Let it cool completely, then stir in the sour cream. Serve slightly or fully chilled with sturdy chips, crackers or pretzels for dipping.

Makes about 2 cups