- Craig Claiborne born (1920)
Pan-Fried Onion Dip
- 1 Teaspoon canola oil
- 3 Cups roughly chopped or sliced onions
- 1 Teaspoon brown sugar
- 3 Tablespoons light tub-style cream cheese
- 3 Tablespoons light mayonnaise
- 1 Cup light sour cream
- 1 Teaspoon dried minced onion
- 3/4 Teaspoons reduced-sodium soy sauce
- 1/4 Teaspoon Worcestershire sauce
- 1/4 Teaspoon salt
- 1/4 Teaspoon black pepper
Kiss those soup mix packets and deli case tubs goodbye — here's your new go-to onion dip for entertaining. Adapted from Food Network star Ina Garten's Pan-Fried Onion Dip recipe, this makeover saves tons of calories — with even more layers of flavor. Caramelized onions deliver a sweet richness, while my add-ins of dried minced onion and soy sauce give the dip an extra layer of texture and flavor. Be sure to have lots of cool crunchy dippers, like baby carrots, red bell pepper slices, and celery stalks, on hand.
Heat the oil in a medium-sized, nonstick skillet over medium-high heat. Stir in the onions, reduce the heat to medium, cover, and cook for 10 minutes, stirring occasionally. (To quick-start your onions, cook them in the microwave for 5 minutes first.)
Stir in the brown sugar and continue to cook for 7-10 more minutes, stirring periodically, until the onions are deep golden brown. Remove from the heat.
In a medium-sized bowl, mix the cream cheese and mayonnaise. Add the sour cream and then the remaining ingredients, including the warm caramelized onions.
Serve immediately, or place the dip into a serving dish, cover, and put in the refrigerator for 30 minutes to meld flavors and serve as a cool dip.