2 large yellow onions
4 tbs unsalted butter
1/4 cup vegetable oil
1/4 tsp ground cayenne pepper
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 ounces cream cheese, at room temp.
1/2 cup sour cream
1/2 cup good mayo
Cut the onions in half and then slice them into 1/8" 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 mayo 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.
Makes about 2 cups
Me, true to my I-can't-follow-the-recipe-and-must-alter-it fashion made a few minor adjustments...
-The cream cheese was 1/3 less fat, and I ended up using the full 8 oz. block.
-Sour cream was fat free.
-Mayo was low fat.
1999 The Barefoot Contessa Cookbook of online here