-2 teaspoons Sonoma Farm Garlic Infused Extra Virgin Olive Oil
-4 cups chopped onion (about 2 large onions)
-1 cup sour cream
-1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
-1/3 cup (3 ounces) cream cheese
-1 teaspoon Worcestershire sauce
1. Heat garlic oil in a large nonstick skillet over medium-high heat, swirling to coat pan. Add chopped onion pan; sauté 10 minutes or until golden brown. Reduce heat to low; cook 20 minutes or until onions are deep golden brown, stirring occasionally. Remove onion mixture from heat. Add sour cream and the remaining ingredients, stirring until blended and cheese melts.