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. Makes 1–2/3 cups.
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.