INGREDIENTS:

• 2 cups finely chopped onions
• 1 tablespoon olive or vegetable oil
• 1 teaspoon paprika
• 1 cup regular or light sour cream
• Salt and pepper, to taste

DIRECTIONS:

1. Heat oil in large skillet. Add onion; cook over medium heat stirring often, 3 minutes, or until barely tender. Stir in paprika. Combine onion mixture and sour cream in medium bowl. Add salt and pepper to taste. Cover refrigerate until ready to serve.

2. To serve in onion bowl: Cut off top third of large red onion. Trim small edge off root end to make flat support. Peel onion. Scoop out inner layers, leaving outer two layers intact. Spoon dip into hollow onion.

MAKES 1 2/3 CUPS