Pan-Fried Onion Dip
By May 28, 2018
This Pan-Fried Onion Dip is a classic, but made from scratch, not from the packet. It's Ina Garten's recipe. The only thing I changed is to cut the onions into smaller pieces.
- Prep: 10 mins
- Cook: 30 mins
- Yields: Makes 2 cups
Directions
1Cut the onions in quarters, and then slice them into ⅛-inch-thick half-rounds. (You will have about 3 cups of onions.)
2Heat the butter and oil in a large sauté pan on 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.
3Place the cream cheese, sour cream, and mayonnaise 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.
4Serve at room temperature.
Recipe adapted from The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, 1999
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