1. Heat butter and oil in a large, heavy skillet over medium flame. Add sliced onions plus salt and pepper. Cook, stirring occasionally, until onions are very limp and golden-brown, 20 to 30 minutes. Add the ale, and cook, stirring often, until nearly all the liquid has evaporated, 3 to 4 minutes. Remove from heat and cool to room temperature.

  2. Grate the half-onion on a fine grater to produce 2 teaspoons onion puree. Use a large spoon to beat the onion puree, cream cheese, sour cream, chives, and Worcestershire sauce into the cooled onions. Switch to a whisk and whisk the mixture until smooth. Whisk in additional salt and pepper to taste. Makes 2 cups.

  3. Kept chilled, the dip will keep in refrigerator for several days, but return it to room temperature before serving with sweet potato and beet chips or raw cut veggies.

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Overhead view of the onion and ale dip in a dish set in the middle of orange and red sweet potato and beet chips.