This recipe is best served in a classic fashion with Ruffles potato chips. When caramelizing the onions don’t add any sugar; the key is salting the onions. Adding salt during the cooking process will extract the water from the onion and deepen the natural sweetness.
This recipe is excerpted from What Can I Bring? by Elizabeth Heiskell. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. NewYork, NY. All rights reserved.
- 1/4 cup olive oil
- 2 ounces (1/4 cup) salted butter
- 2 large onions, very thinly vertically sliced (about 7 1/2 cups)
- 3/4 teaspoon table salt
- 1/2 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise (such as Hellmann's)
- 1 teaspoon Worcestershire sauce
- Potato chips (such as Ruffles)
- 1 Heat the oil and butter in a large skillet over medium; cook until butter melts. Add the onion; cook, stirring occasionally, until the onion is caramelized, about 50 minutes, reducing the heat as needed to prevent the onion from burning. Remove from the heat; stir in salt and pepper, and cool to room temperature, about 15 minutes. Coarsely chop the onion mixture.
- 2 Combine the cream cheese, sour cream, mayonnaise, and Worcestershire sauce in a bowl, stirring with a whisk until smooth; fold in the onion mixture. Refrigerate until chilled, about 30 minutes. Serve with the potato chips.