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September 13, 2007
The caramelized onions trump any dehydrated onion dip.
Pan-Fried Onion Dip
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
Cut the onions in half, and then slice them 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, 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.
Note: Make this the night before. It needs to sit in the fridge for the flavors to develop. If you don't want onion strings, chops the cooked onions into small pieces before added to the cheese/mayonnaise mixture.
-- From The Barefoot Contessa Cookbook By Ina Garten
Posted by Sheila Lennon 
at 11:50 AM to Dips & Salsa
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