-
1
Preheat oven to 400 F.
-
2
Clean, then chop the onion into about 1/4 inch cubes.
-
3
In this step, youll be caramelizing the onions.
-
4
The key to caramelizing onions and not browning them is to cook them low and slow.
-
5
Heat the 1/4 cup olive oil in a large pot or Dutch oven over medium heat until shimmery.
-
6
Then reduce the heat to low and add the onions and a pinch of salt.
-
7
Stir occasionally until the onions are soft and have turned an amber color.
-
8
You want them to have a nice amber color.
-
9
If not, the sugars in the onion havent been caramelized yet and the flavors are not developed.
-
10
This will take between 30 and 40 minutes, but you only have to stir occasionally so it isnt a lot of work.
-
11
Cut the top off of the head of garlic, exposing the top of the cloves.
-
12
Place garlic on a sheet of aluminum foil and drizzle with 1-2 tablespoons of olive oil.
-
13
Fold the foil up over the garlic into a tight packet.
-
14
Place it in a baking dish and place in the oven.
-
15
Bake at 400 F for 30 minutes, or until garlic is soft and starting to turn an amber color.
-
16
Once you have brought out those incredible flavors from your garlic and your onions, break out the food processor.
-
17
Add the softened cream cheese, sour cream and onions into the bowl of the food processor.
-
18
Squeeze the garlic head until the soft cloves pop out and add them into the food processor as well.
-
19
Process until smooth and creamy.
-
20
Add salt and pepper to taste.
