From inthekitchenwithkath.com
(Adapted from Ina Garten’s recipe online.)
Don’t try to rush the onions. Keep the heat low to reach the stage where they are browned and caramelized, but not burned.
2 large yellow onions
¼ teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
¼ cup vegetable oil (I used avocado oil.)
4 ounces cream cheese, at room temperature
½ cup sour cream
½ cup mayonnaise
½ teaspoon Worcestershire sauce (Optional. I added it for a bit of umami.)
1. Peel the onions. Cut them in half from top to bottom (through the root end). Cut off the roots. Slice the onions into 1/8-inch half-rounds. Put them in a large bowl.
2. Add the cayenne pepper, salt, and black pepper to the onions and stir so the seasonings are well-distributed.
3. Heat a large skillet over medium heat.
4. Add the butter and oil to the hot skillet. When the butter has melted, add the onions. Cook, stirring often for about 10 minutes.
5. Turn the heat down to medium-low and continue to cook the onions, stirring occasionally, for 20 – 30 minutes more. The onions will become browned when they are done.
6. Remove the pan from the heat and let the onions cool a bit.
7. Put the cream cheese, sour cream, and mayonnaise in a food processor. Process until smooth.
8. Add the onions and Worcestershire sauce to the food processor. Process until the onions are mixed in well and cut up a bit.
9. Serve with potato chips.
10. Can be made ahead and refrigerated. When it’s time to serve, bring it back to room temperature so the cream cheese can soften again.