Email to Amy      

Pan-Fried Onion Dip

Source of Recipe

Barefoot Contessa Cookbook


Recipe Introduction

This dip is like the California dip that we remember from our childhood, except it’s the real thing, with slowly caramelized onions, and it’s 10 times more tasty. For a real treat, I love to serve this appetizer with Eli Zabar’s potato chips plus fresh vegetables and crackers for dipping. Makes two cups.

List of Ingredients

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise


Recipe

Halve the onions, and then slice into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, until the onions are browned and caramelized (approximately 20 minutes). Allow the onions to cool.

In an electric mixer, beat the cream cheese, sour cream, and mayonnaise until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.