Barefoot Contessa Pan-Fried Onion Dip Recipe
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Barefoot Contessa Pan-Fried Onion Dip
Makes two cups.
This dip is like the California dip that we remember from our
childhood, except itís the real thing, with slowly caramelized
onions, and itís ten times more tasty. For a real treat, I love to
serve this appetizer with Eli Zabarís potato chips plus fresh
vegetables and crackers for dipping.
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
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 sautť pan on medium heat. Add the
onions, cayenne, salt and pepper and sautť for 10 minutes.
Reduce 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 a paddle attachment and beat until
smooth. Add the onions and mix well.
Taste for seasonings. Serve at room temperature.
Source: The Barefoot Contessa Cookbook by Ina Garten Crown
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