To make clarified butter, melt butter in a small heavy saucepan over medium heat 2 to 3 minutes until brown and foamy.

Strain mixture into a large heavy skillet, being sure to leave any solids in the bottom of the saucepan.

Cook onions, salt, and pepper in reserved clear butter over medium high heat, turning occasionally, 10 minutes or until onion edges are dark and slices are crisp in spots.

Stir in garlic and honey; cook 1 minute.

Add wine or vermouth.

Bring mixture to a simmer and cook 3 minutes until liquid thickens.

Remove from heat; cool.

Remove onions from skillet; chop finely and set aside.

Reserve pan juices.

Whisk together sour cream and cream cheese; add onions and pan juices.

Stir in 1 tablespoon chives, red pepper (if using) and any extra salt (to taste). I don't use extra salt.

Cover and chill for an hour before serving.

Garnish with finely chopped chives if desired.

*This recipe brought to you by The New Midwestern Table Cookbook.*

**This recipe makes about 2 cups.**