When we have chips & dip, the dip normally comes from one of those dried onion soup packets mixed with sour cream. This time I decided to try a homemade version of onion dip. What a difference! This takes a little bit of time to make, but it is worth it! The dip is creamy, sweet, and addictive. I went easy on the cayenne, but next time will add the full amount for a little more kick.
I did cut the onion half-rounds in half again so they weren't quite so long and a little easier to eat. I used reduced fat sour cream, cream cheese and mayo. I also started with about 4 cups of onions since that is how much I ended up chopping. It looks like a lot, but once they cook down, it works just fine. The only change I would make next time is to use less oil when frying the onions. I ended up draining quite a bit off before mixing into the dip.
Source: Ina Garten
- 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 mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.