2 ? cups
2 large yellow onions
3 tablespoons unsalted butter
3 tablespoons canola oil
? teaspoon cayenne pepper
? teaspoon salt
? teaspoon freshly ground black pepper
8 ounces softened light cream cheese
? cup light sour cream
? cup light mayonnaise
Cut onions in halves, peel and slice 1/8-inch thick. There should be about 4 cups onions.
Heat butter and oil in a large saut? pan on medium heat. Add onions, cayenne, salt and pepper; saut? 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 additional minutes, until the onions are soft and caramelized. Cool.
Place cream cheese, sour cream and mayonnaise in a food processor and process until smooth. Add the onions and pulse until mixed. Adjust seasonings if necessary. Transfer to a bowl, cover and refrigerate overnight.
Remove from refrigerator 30 minutes before serving.
From “The Barefoot Contessa Cookbook” by Ina Garten.