kelly said

a recipe repository

09 December 2005

And so it begins...

I can never remember which recipes I have made, liked, loved, or hated, much less where I have stored them. Unfortunately, I may have a recipe addiction. I cook most of the time without them, and usually only use a recipe as a guide. Attempts at rating systems and organization have all failed. You have stumbled across my newest scheme to keep it all straight. What better way to start my new recipe dossier with my all time favorite recipe, Pan-Fried Onion Dip from Ina Garten.

Pan-Fried Onion Dip
(Makes two cups)

This dip is like the California dip that we remember from our childhood, except it’s the real thing, with slowly caramelized onions, and it’s ten times more tasty. For a real treat, I love to serve this appetizer with Eli Zabar’s potato chips plus fresh vegetables and crackers for dipping.

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 freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce 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 mayonnaise 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.