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© Meredith Corporation. All rights reserved. Used with permission.
Heat butter and oil in a very large skillet over medium heat until butter is melted. Add onions, salt and sugar. Reduce heat to medium-low; cook for 40 to 50 minutes or until onions are deep golden brown and caramelized, stirring occasionally. Transfer 1/3 cup of the onions to a small airtight container; cover and chill for at least 4 hours or up to 3 days. Stir cayenne and garlic into onions remaining in pan. Cook for 5 minutes more. Remove from heat. Cool slightly and coarsely chop.
In a large bowl, use a potato masher to combine sour cream, softened cream cheese and mayonnaise (or salad dressing). Stir in onion-garlic mixture. Transfer to an airtight container. Cover and chill for at least 4 hours or up to 3 days.
Let stand at room temperature for 30 minutes before serving. Top sour cream mixture with the reserved 1/3 cup caramelized onions. If desired, garnish with sliced green onions. Serve with potato chips and/or crackers.