Onion dip

 

This is adapted from Ina Garten's pan fried onion dip. It's pretty flexible - season to taste and don't feel you need to measure exactly. This makes a pretty big batch, around 750 ml, halve if necessary. 

2 large or 3 small onions

2 Tbsp olive oil 

4 oz cream cheese (half a block) 

1/2 cup mayonnaise

3/4 cup sour cream or plain Greek yogurt

1 tsp salt 

1/2 tsp cayenne

1-2 tsp worcestershire sauce

1 tsp buillion or onion soup mix

Cut onions in half and slice thinly into half moons. Heat skillet to medium and add oil and onions. Cook til softened then turn down to medium low and continue to cook until caramelized and brown. This takes 30-45 minutes. I like to cook until well browned and soft, but with some texture, not all the way to jammy. But go ahead if you prefer a sweeter taste.

Cool the onions a bit, then take out and chop coarsely before combining with remaining ingredients. I mix by hand, but you can also do this in a stand mixture or food processor. 

Lots of optional add-ins if you want to make it fancier: garlic (either cooked at the end with the onions, or raw), green onion, raw minced shallot, thyme, parmesan.