Ingredients

  • 2 medium/large onions, thinly sliced*
  • 6 cloves garlic, unpeeled
  • olive oil
  • 3/4 cup beer (I used our homebrew amber ale)
  • 8 oz. cream cheese, softened
  • 1 cup sour cream or plain yogurt
  • 2 green onions, sliced and dark green parts reserved for garnish
  • 4 oz. cheddar cheese, shredded
  • Salt
  • Pepper

Directions

  1. Preheat oven to 375°F
  2. Make a small foil pouch for the whole/unpeeled garlic cloves, drizzle with oil, seal, and bake for 30-35 minutes.
  3. While the garlic is roasting, heat a little olive oil in a large pan over medium heat and add the onions.
  4. Cover and stir occasionally for 30-35 minutes. You can turn up the heat a little to speed the process but be careful not to burn the onions.
  5. Once the onions are all a beautiful golden brown, add the beer, cover with the lid slightly ajar until the liquid has reduced to a glaze.
  6. When the garlic is cool enough to handle, peel and add to a medium bowl with the cream cheese, a pinch of salt, some pepper, and sour cream.
  7. Mash the garlic with a fork into the ingredients and mix until uniform. Stir in the white and light green parts of the green onions, the cheese, and the onions (reserving a small spoonful for garnish, if desired).
  8. Transfer to a small baking dish and bake 20-25 minutes, until bubbling.
  9. Serve topped with the reserved beer caramelized onions and green onions.