Prep: 20 Minutes Cook: 45 Minutes Chill: 4 Hours Stand: 30 Minutes
1 tbsp butter
1 tbsp olive oil
4 onions, halved and sliced ½ – inch thick
1 tsp salt
1 tsp sugar
½ tsp cayenne pepper
2 cloves garlic, minced
220 gm sour cream
1 kg cream cheese, softened
½ cup mayonnaise or salad dressing Fresh Chives (optional)
- In a very skillet, heat butter and oil over medium heat until the butter is melted. Add onions, salt and sugar. Now, reduce heat to medium low; cook for 40 to 50 minutes or until onions turn deep golden brown and caramelised, stirring occasionally.
- Transfer 1/3 cup of the onions to small airtight container; cover and chill for at least 4 hours or up to 3 days. Stir cayenne pepper and garlic into onions in the skillet. Cook for 5 minutes more. Remove from heat; cool slightly and coarsely chop the onions.
- Meanwhile, in large bowl, use a potato masher to combine sour cream, softened cream cheese and mayonnaise. Now, stir in onion-garlic mixture. Then, transfer the mixture to an airtight container. Cover and chill for at least 4 hours before serving.
- Let stand at room temperature for 30 minutes before serving. Top the sour cream mixture with the 1/3 cup caramelised onions. If desired, garnish with chives. Serve with potato chips.
Makes: 10 Servings.
To Make Ahead: Place cooked onions and dip in separate airtight containers; cover. Chill the mixture for up to 3 days and serve as directed.Per Serving: 198 cal, 19 gm fat (7 gm sat fat), 30 mg chol, 357 mg sodium, 6 gm carb, 1 gm fibre, 2 gm pro.