This is so good! I am trying to hold back on eating more before my guests arrive. I only used about 1 tb of olive oil and 1 tb of butter to saute the onions, and I chopped my onions before cooking them. I love the spice from the cayenne! Thanks for sharing this recipe!
Fantastic, got compliments and saw folks getting more when I served this last night. Also agree, only half the oil/butter is necessary. I think the timing on the onions is just right, but you absolutely have to watch it very closely as soon as it begins carmelizing to avoid burning. Don't walk away from the kitchen!
Onion dip is my absolute favorite. This stuff is like sin!
Too much of a sweet flavor...I'm not a fan. Think the cream cheese ruins it!
Fantastic! I made this exactly as posted and took it to a party where everyone loved it. Can't wait to make this again!
To. Die. For. Yes, too much butter and oil, but I just drained it. I used a sweet onion and a red onion. I also added 2 garlic cloves and some anchovie paste. I cut the salt in half because the anchovie paste is salty too. After the onions cooled I threw them in the food processor and then mixed. I did not feel the need to season further, it had a nice kick with the cayenne. Made it to take to Thanksgiving tomorrow and I'm so glad I doubled it because we'll be having some tonight. YUMMY!
We really liked this. I think the longer it sits, the better it tastes. I will refrigerate overnight next time and see what happens.
Easy to make, and oh so good! Thank you for posting this!
I would also cut the oil in 1/2 next time, but overall, this was very flavorful. I used my food processor and minced up two cloves of garlic then added the wet and blended well. I then pulsed a few times with the onions and it cut them up to just the right size. I served with carrots, chips, green peppers in a sweet bread bowl. The bread went very well with this and I will be making it again. I might add a touch more cayenne as I couldn't tell it was there.
This is a fantastic dip! I made this for a super bowl party we were invited to and everyone loved it. This is a keeper for sure. Its easy to make and has very few ingredients. I served this with triscuit crackers and ruffles. Thank you for sharing.