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  • 1-1/2 tablespoons Full Circle Organic salted butter
  • 2 medium yellow onions, thinly sliced
  • 2 tablespoons water
  • 3/4 teaspoon Food Club salt
  • 1/8 teaspoon Food Club pure ground black pepper
  • 1 bottle (12 ounces) Belgian-style wheat ale
  • 3/4 teaspoon Food Club granulated sugar
  • 1 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon Food Club garlic powder


  1. In large skillet, melt butter over low heat; add onions, water, 1/4 teaspoon salt and pepper. Cover and cook 10 minutes; uncover and cook 7 minutes or until very soft, stirring occasionally. Add beer; increase heat to medium-high. Stir in sugar and remaining 1/2 teaspoon salt; cook 15 minutes or until beer is absorbed, stirring occasionally. Remove from heat; cool and chop onions.
  2. In medium bowl, stir sour cream, lemon juice, thyme, garlic powder and onions; cover and refrigerate 1 hour. Makes about 2 cups.

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Serve dip with potato chips, pretzels, baby carrots and/or celery sticks.

  • 119 Calories
  • 9g Fat (4g Saturated)
  • 20mg Cholesterol
  • 231mg Sodium
  • 5g Carbohydrates
  • 0g Fiber
  • 1g Protein