Onion Dip

This Pan-Fried Onion Dip is a recipe from the Barefoot Contessa.  If you don't know who the Barefoot Contessa is, her real name is Ina Garten and she is part of the Food Network family.  I really like her style of cooking - easy, no-fuss, comfortable cooking.

I have become addicted to this dip over the summer months.  I make big batches of it and freeze it into smaller portions, taking out only what I need.  It's great served cold, but my favourite is served warm.

Ingredients:
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

Directions:
Cut the onions in half and then slice them into 1/8-inch thick halfrounds.
(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.
Tip:  I beat the cream cheese, sour cream, and mayonnaise by hand using a wooden spoon.


Serve at room temperature with a variety of vegetable (carrots, celery, snap peas, cucumbers, mushrooms, etc.) or with potatoe chips.