Prep Time: 20 minutes
4 T.(1/2 stick) salted butter
2 large onions cut into 1/2-inch-thick rings (any kind of onion will do)
Fine sea salt and freshly ground black pepper to taste
3 cloves garlic, chopped
3/4 C. sour cream
1/2 block (4 ounces) cream cheese, at room temperature
1/2 C. mayo
1/8 tsp. or Dash of cayenne pepper
1 tsp. of low sodium soy sauce
1/4 tsp. of low sodium Worcestershire
What to do:
Heat the skillet and butter over medium-high heat. Add the onions, 3/4 teaspoon salt and 1/4 teaspoon pepper. Fry the onions, stirring them now and then, until they’re dark on the edges, even black and crispy in spots, about 10 minutes or so depending on you stove. Add the garlic and cook for 1 more minute. Remove from the heat and let cool.
Put the sour cream, mayo, soy sauce, Worcestershire, and cream cheese in a mixing bowl and mix until smooth. Finely chop the fried onions on a cutting board and add them, along with their pan juices, to the cream cheese mixture. Add the cayenne and season with salt and pepper if needed.
This recipe is truly one that gets better over time. Let the flavors have a chance to meet together and I will guarantee you it will only get better.
*This recipe is in my cookbook, This and That.