Sunday, November 27, 2011

Pan-Fried Onion Dip

Yum and it only gets better the day after.

Pan-Fried Onion Dip

Photo by ALB

Posted by RLLLML508
Yield : 2 cups

Posted by Auntina32/November 2010:
"This recipe is from the Barefoot Contessa. It's so good. I use light sour cream, low fat cream cheese and light mayo. I cut the butter down to 2 TB. You'll want to forego the crackers and stick your face in the bowl."

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil (Al's Note: used 1 TBSP)
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature (Al's Note: used LF)
1/2 cup sour cream (Al's Note: used RF)
1/2 cup good mayonnaise (Al's Note: used Hellman's LF)

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 over 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 the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature (Al's Note: liked it better cold).

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