1 very large or 2 medium red onion, about 4-5 cups chopped
2 tablespoons olive oil
1/2 teaspoon salt
1 cup water
1 teaspoon balsamic or red wine vinegar
6 ounces cream cheese, softened
½ cup sour cream

Dice the onions. In a large heavy bottomed sauté pan heat the oil and add the onions. Cook over high heat for 5-10 minutes. Add small amounts (about 2 tablespoons at a time) of water over the total cooking time to keep from burning. In total, I used about one cup. You do want browning, but not burning. Reduce the heat to medium and cook for an additional 25 minutes, stirring often and scraping the bottom of the pan. When the onions are dark purple/brown, turn off the heat and let cool. In a large bowl, combine the cream cheese and sour cream. Stir the onions and vinegar into the cream cheese mixtures, season with salt and pepper if needed. Serve with potato chips, pretzels or vegetable sticks.