melt the butter in a large skillet over medium-high heat. Add the onion and thyme and toss well. Cook, tossing occasionally, until the onion is tender and light golden, 10-15 minutes.
Stir in the beer and cook until the liquid is allmost evaporated, about 2 min. Remove from heat.
In a large bowl, fold together the cream cheese, sour cream, warm onion (to help melt away any remaining cream cheese lumps), onion soup mix, and parsley.
Serve at room temperature or chill 30 min. and serve with crackers or bread pieces.
Originally Submitted
4/18/2012
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