Pan-fried Onion Dip

26 Dec

Pan-fried Onion Dip (adapted from “Pan-fried onion dip” by Ina Garten at

  • 4 Tbs. unsalted butter
  • 4 Tbs. refined coconut oil
  • 2 yellow onions, sliced thin and chopped
  • 1/8 to 1/4 tsp. cayenne pepper
  • 1 tsp. kosher salt
  • 4 oz. cream cheese, at room temperature
  • 1/2 c. sour cream
  • 1/2 c. mayonnaise
  • 1/2 to 2 tsp. garlic powder
  • 1 to 2 tsp. beef bouillon (Better Than Bouillon)

Melt butter and oil over medium heat, add the onions, salt, and cayenne pepper and cook for ~10 minutes. Reduce the heat to medium-low heat, stir continuously, and cook for another 20 minutes or more (until onions are brown and caramelized). Set aside and allow to cool. Beat the cream cheese, sour cream, mayonnaise, garlic powder, and beef bouillon together until smooth. Add the cooled onions and mix well. Add additional seasonings (sea salt, garlic powder, beef bouillon, pepper, etc…) to taste. Serve at room temperature.



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