# What You’ll Need:
→ Bread
01 - 1 large round sourdough loaf, approximately 1 pound
→ Onion Dip
02 - 2 tablespoons unsalted butter
03 - 2 large yellow onions, finely diced
04 - 2 cloves garlic, minced
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 1 teaspoon granulated sugar
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise
10 - 1/2 cup cream cheese, softened
11 - 1 tablespoon fresh chives, finely chopped
12 - 1 tablespoon fresh parsley, chopped
13 - 1 teaspoon Worcestershire sauce
14 - 1/2 teaspoon smoked paprika, optional
→ For Serving
15 - Reserved bread cubes from the hollowed loaf
16 - Fresh vegetables such as carrot sticks, celery, and cucumber slices, optional
17 - Crackers, optional
# Directions:
01 - Preheat oven to 350°F. Slice the top off the sourdough loaf and carefully hollow out the center using a serrated knife, leaving a 1-inch thick shell intact. Cut the removed bread into bite-sized cubes and reserve for dipping.
02 - Melt butter in a large skillet over medium heat. Add diced onions, salt, pepper, and sugar. Cook, stirring occasionally, until onions are deeply golden and caramelized, approximately 20 to 25 minutes. Add minced garlic and cook for 1 additional minute. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, combine sour cream, mayonnaise, softened cream cheese, fresh chives, parsley, Worcestershire sauce, and smoked paprika if using. Stir until the mixture achieves a smooth consistency.
04 - Fold the caramelized onions and garlic into the cream mixture until evenly distributed. Adjust seasoning to taste with additional salt and pepper as needed.
05 - Spoon the onion dip into the hollowed bread bowl. Place the filled bread bowl on a baking sheet and bake for 15 minutes until warmed through.
06 - Remove from oven and garnish with additional fresh chives. Serve immediately with reserved bread cubes, fresh vegetables, and crackers for dipping.
