Yield: 3 1/3 cups.
4 cups finely chopped onions
2 Tbsp. olive or vegetable oil
2 tsp. paprika
2 cups sour cream
to taste, salt and pepper
Heat oil in large skillet. Add onion; cook over medium heat, stirring often, 3 minutes or just until tender. Stir in paprika.
Combine onion mixture and sour cream in medium bowl. Add salt and pepper to taste. Cover; refrigerate until ready to serve.
To serve in onion bowls: Cut off top third of large red onions. Trim small edge off root ends to make flat supports. Peel onions. Scoop out inner layers, leaving outer two layers intact. Spoon dip into hollow onions.
Photo Credit: National Onion Association