I love store-bought onion dip, but it's one of those dishes that I've always wondered if I could make at home. When I saw the Barefoot Contessa's version, I knew it would be delicious. I think this is THE onion dip for me.
Pan-Fried Onion Dip
makes about 2 cups I had about 1 cup and 1/2
2 large yellow onions
4 T unsalted butter
1/4 c vegetable oil
1/4 t ground cayenne pepper
1 t kosher salt
1/2 t freshly ground pepper
4 ounces cream cheese, room temperature
1/2 c sour cream
1/2 c 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 on 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 onions are browned and caramelized. I did this for 30+ minutes more on the "medium" end than the "low" setting, which was enough to soften and caramelize, but next time, I'll wait a little longer. The onions weren't brown enough, so people didn't know that it was an onion dip. Allow the onions to cool.
Place the cream cheese, sour cream, and mayo 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. The onions didn't break down quite as much as I hoped, so I did a couple quick pulses in my food processor.
Serve at room temperature.