Pan-Fried Onion Dip
Source of Recipe
From "The Barefoot Contessa Cookbook" by Ina Garten
"This dip is like the California dip we remember from our childhood, except it's the real thing, with slowly caramelized onions, and it's ten times more tasty. For a real treat, I love the serve this appetizer with Eli Zabar's potato chips plus fresh vegetables and crackers for dipping."
List of Ingredients
◦ 2 large yellow onions
◦ 4 tablespoons unsalted butter
◦ ¼ cup vegetable oil
◦ ¼ teaspoon ground cayenne pepper
◦ 1 teaspoon kosher salt
◦ ½ teaspoon freshly ground black pepper
◦ 4 ounces cream cheese, room temperature
◦ ½ cup sour cream
◦ ½ cup good mayonnaise
Cut the onions in half, and then slice them into ⅛-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 the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
Makes 2 cups