from The Barefoot Contessa Cookbook
Once you taste this, you'll never eat dip made from instant onion soup mix again! Makes two cups. Recipe can easily be halved or doubled.
2 | large yellow onions |
4 T | unsalted butter |
¼ c | vegetable oil |
¼ tsp | ground cayenne pepper [I use a bit less] |
1 tsp | kosher salt |
½ tsp | freshly ground black pepper |
4 oz | cream cheese, room temperature |
½ c | sour cream |
½ c | Hellman's mayonnaise |
- Set out the cream cheese to come to room temperature while the onions are cooking.
- 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, salt, and peppers 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 mayo in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth.
- Add the onions and mix well. Adjust seasonings if needed.
- Serve at room temperature.