2 Tbsp. olive or vegetable oil
2 c. sweet onion, chopped (1 large)
3 c. red onion, chopped (1 large)
1 container (8 oz) chive-and-onion cream cheese spread
1 Tbsp. fresh parsley, chopped
In 10-inch skillet, heat oil over medium heat. Cook all onions in oil 20 to 25 minutes, stirring frequently, until tender and caramelized.
Stir cream cheese into onions until well mixed. Spoon into small bowl. Cover and refrigerate 2 hours. Sprinkle with parsley.
Serve with Bagel Chips