I was flipping through my stacks of cookbooks the other night and saw this recipe for onion dip. It sounded so tasty that I had to make it that night. Fortunately, I had all of the ingredients in the house 🙂 I wasn’t sure how much this recipe was going to make (it says 2 cups, but normally Ina’s recipes make A TON of batches).Therefore I made a half of the recipe! Yes… you heard me, I decided to just half the recipe. But then after trying it, what was I thinking? Red and I loved this dip recipe so much that I made a full batch the next night! It was that amazing!!!!
The onions were slowly caramelized in the pan, and made them very sweet and tender. This was one step that I would definitely not short-cut (it took close to half an hour total) because it was totally worth it!! The second time I made it, I also chopped the onions strings shorter than what the recipe called for to make it easier to eat. I also didn’t wait until the onions were completely cooled to room temperature before mixing them; and they mixed just fine with the sour cream and cream cheese (make sure the cream cheese is room temperature though!). This dip recipe is fabulous–if you need a new dip recipe to love!!
Adapted from Barefoot Contessa Cookbook
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, at 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 saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute 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 fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
Yield: 2 cups