This is what I brought -- which is a combination of two recipes. The
carmelized onions came from America's Test Kitchen and the dip is from
Sylvia Allen in Nova Scotia from another food group
Carmelized Onion Dip
2 Huge Onions (each weighed l pound) -- Sliced
1 tablespoon olive oil
1 tablespoon sweet butter
1 tablespoon light brown sugar
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 ounces cream cheese at room temp
1/2 cup sour cream
1/2 cup mayonnaise
Heat the olive oil, and butter in a frying pan. When the pan is hot add
the brown sugar and stir until dissolved. Put in the onions, on a medium
temperature, and let them carmelize until dark brown, stirring as necessary.
In a bowl (or food processer, or mixer) while the onions are cooking, mix
well the cayene pepper, salt, black pepper, cream cheese, sour cream, and
mayo.
When the onions are done, add them to the creamed mixture stirring well.
Refrigerate for at least an hour for the flavors to blend before serving.
Harriet -- MBA 2006 (finally)