Pan-Fried Onion Dip

From The Barefoot Contessa Cookbook. I served this with crackers and pita toasts(home made ones)

12 servings

time to make 40 min 10 min prep
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 fresh ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise, not light

1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds.
2. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat.
3. Add the onions, cayenne, salt, and pepper and saute for 10 minutes.
4. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
5. Allow the onions to cool.
6. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.
7. Add the onions and mix well.
8. Taste for seasonings.
9. Serve at room temperature.

5 out of 5.
Note: After the onions were caramelized, I put them on a couple paper towels to get the oil and butter out of them.