Prep 10 mins
Cook 20 mins
A very bad copy of this recipe was given to me by my stepmother. If you enjoy the flavor of caramelized onions, this recipe is for you. The secret is to be sure that you've truly caramelized the onions. Patience is a virtue here.
- 2 large yellow onions
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1⁄4-1⁄2 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 ounces cream cheese, room temperature
- 1⁄2 cup sour cream
- 1⁄2 cup mayonnaise
- Cut onions in half and slice into 1/8-inch slices.
- You should have 3 cups.
- Mix the onions with the cayenne, salt and pepper in a large bowl.
- Be sure to mix thoroughly.
- Heat the butter and oil in a large saute pan on medium heat.
- Add onion mixture and saute for 10 minutes.
- Reduce heat to medium-low and cook for 20 more minutes until the onions are brown and carmelized.
- Allow onion mixture to cool.
- Chop onions.
- Place 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 seasoning.
- Serve at room temperature with crackers, thick potato chips.
- You can try celery or carrots if desired.
Excellent as done - have used light mayo and sour cream still fabulous. Vidallia or OSO sweet onions are the best! thanks for submitting this great recipe - taking with to Super Bowl today!~
the biggest hit of Super Bowl!!!!! My husband said it was the best dip I have ever made!!!! Thanks
This is one of my absolute favorite dips. Guests flip for it and I have reproduced the recipe often. I also found it in the Barefoot Contessa book but with twice the amount of cooking fat. I lowered it to the amounts in this recipe and it was just as good. To make it even better in the spring use Vidalia onions. And definiely be patient when carmelizing it makes all the difference