Pan-Fried Onion Dip
photo by May I Have That Rec
- Ready In:
- 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 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.
- Taste for seasonings.
- Serve at room temperature.
I made this to take to my sister's house on Easter, good thing I made a double batch, because it was almost all gone by the time we left. Another sister made sure I gave her the recipe before I left. It was a huge hit!! I served the dip with 3 different kinds of crackers. My mom insisted that I bring this to my Dad's birthday party next week. I wouldn't change a thing!! Thank you so much Kimke for the wonderful dip!!!!
10 stars or more for this one! The flavor is outstanding!! I doubled the recipe, but did it in 2 stages. I made half the onions as directed and the other half in a fine dice plus added 3 cloves of fresh, crushed, minced garlic. UNREAL! I will NEVER buy chemical laden, store-bought chip dip again! Thanks for a stunning keeper!
Yum! I totally agree with Axe on this one, after making this, I don't now if I can ever bring myself to buy pre-made onion dip from the store again. There simply is no comparison, and the house smells like heaven while the onions are carmelizing. I followed several reviews on this one and cut the butter and oil if half and drained some of the oil off before adding it to the sour cream mixture. I also added 1/4 tsp of minced garlic to the onion mixture. This is incredibly easy to make..thanks a million Kimke!
This dip makes me swoon!!! I have made it countless times for countless events (I am a personal chef and caterer) and people are literally LICKING the bowl clean with this stuff! I also don't use any of the oil called for in the recipe, there is enough fat in it as stated. Also, once in a pinch, I used up some leftover mascarpone in place of the cream cheese and it was good, although I had to add a little extra salt. If you want to kick the onion flavor up a little more, some onion powder really does the trick - but it doesn't really need it.
Thanks for the recipe Kimke. I love anything that Ina prepares. I made a couple of substitutions. I used canola oil instead of the vegetable oil (personal preference)and light sour cream and Neufechtel cheese (1/3 calories of cream cheese) but I made sure I used a good quality full flavor mayo. All that I can say is this dish should be at every gathering. And did I mention that itwas easy to prepare? Kepp up the good work, Kimke.
This is SO good! I made it for a family picnic and everyone raved about it and it was gone in no time flat! I only changed one thing, I used paprika instead of cayenne and it turned out wonderfully! We splurged on some thick-cut kettle-style sea salt chips and they were amazing with the creamy, carmalized onion flavor. This recipe will be made over and over at my house!
RECIPE SUBMITTED BY
I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!