pan-fried onion dip
I will try to clean up the sidebars and add all the new recipes sometime this week. Maybe I can get Gwen to help. (nudge nudge)
from Ina Garten's The Barefoot Contessa cookbook
2 large yellow onions
4 Tbsp. unsalted butter
1/4 c. vegetable oil
1/4 tsp. cayenne pepper
1 tsp. kosher salt
1/2 tsp. black pepper
4 ounces cream cheese, room temperature
1/2 c. sour cream
1/2 c. mayonnaise
Cut the onions in half, then slice them into 1/8-inch half rounds. Heat the butter and oil in a large saute pan on medium heat. Add the onions, cayenne, salt and pepper and saute for about 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and carmelized. 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. Taste for seasonings.
Serve at room temperature.
from Ina Garten's The Barefoot Contessa cookbook
2 large yellow onions
4 Tbsp. unsalted butter
1/4 c. vegetable oil
1/4 tsp. cayenne pepper
1 tsp. kosher salt
1/2 tsp. black pepper
4 ounces cream cheese, room temperature
1/2 c. sour cream
1/2 c. mayonnaise
Cut the onions in half, then slice them into 1/8-inch half rounds. Heat the butter and oil in a large saute pan on medium heat. Add the onions, cayenne, salt and pepper and saute for about 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and carmelized. 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. Taste for seasonings.
Serve at room temperature.
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