Ingredients:

  • 2 large (300g) yellow onions, thinly sliced
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (12g) granulated sugar
  • ½ tsp (3g) kosher salt
  • 1 tbsp (15ml) olive oil
  • 8 oz (225g) cream cheese, softened to room temperature
  • ¼ cup (60ml) sour cream
  • ½ cup (50g) grated Parmesan cheese
  • 2 cloves (6g) garlic, minced
  • 1 can (14 oz/400g) artichoke hearts, drained and chopped
  • ½ cup (15g) fresh parsley, chopped
  • 1 cup (30g) shredded mozzarella cheese

Instructions:

  1. Heat the olive oil and butter in a large skillet over medium heat. Add the sliced onions, salt, and sugar. Stir occasionally for 15–20 minutes until the onions reach a deep, jammy mahogany color. Remove from heat and let cool for 5 minutes.
  2. In a medium mixing bowl, beat the softened cream cheese and sour cream until smooth. Fold in the minced garlic and grated Parmesan cheese.
  3. Stir the cooled caramelized onions and the chopped, drained artichoke hearts into the cheese mixture until evenly distributed.
  4. Transfer the mixture into an 8x8 inch oven-safe baking dish and smooth the top with a spatula.
  5. Sprinkle the shredded mozzarella evenly across the surface. Bake at 375°F (190°C) for 15–20 minutes, or until the edges are bubbling and the cheese topping is golden-brown.