1/3cupParmigiano-Reggiano cheese, gratedabout 1 ½ ounces
3ounces1/3-less-fat cream cheese
¼teaspoonfreshly ground black pepper
Dash of cayenne pepper
Heat oil in a large nonstick skillet over medium-high heat, swirling to coat pan. Add chopped onion to pan and sauté 10 minutes or until golden brown. Reduce heat to low, and add thyme and salt to pan; cook 20 minutes or until onions are deep golden brown, stirring occasionally.
Remove onion mixture from heat. Add the remaining ingredients, stirring until blended and cheese melts.