4 cups Vidalia onions, chopped
24 ounces cream cheese, softened
2 cups Parmesan cheese
Preheat oven to 425 degrees. Sauté onions until soft, but still slightly crunchy. Mix sautéed onions with remaining ingredients. Pour into shallow 2-quart soufflé dish and bake for 15 minutes or until golden brown. To scoop up the dip you can use tortilla chips. We used pitas, cut them up into triangles and toast them in the oven after the dip comes out.
Pita triangles: Cut each pita bread into 8 triangles. Place triangles on cookie sheet. Bake in the preheated oven (400) for about 7 minutes, or until lightly browned and crispy. Thanks Denise Capps in Collinsville
