Ingredients
The following ingredients have 4 Servings
- 3 tablespoons butter
- 4 cups (about 1 lb) thinly sliced sweet onions
- 1/2 cup water
- 1/2 teaspoon salt
- 1 cup mayonnaise
- 1 cup sour cream
- 2 lb fingerling potatoes, cut in half lengthwise
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instruction
- Heat oven to 425°F. Line 15x10x1-inch pan with foil, and spray with cooking spray.
- In 12-inch skillet, melt butter over medium-high heat. Add onions; cook 15 minutes, stirring frequently. If onions are browning too fast, reduce heat to medium. Carefully add 1/4 cup of the water, and stir to deglaze pan. Cook 10 minutes, stirring frequently. Repeat deglazing with remaining 1/4 cup water. Cook 3 to 5 minutes, stirring frequently, until water is absorbed and onions are deeply browned and tender. Stir in 1/2 teaspoon salt; transfer caramelized onions to bowl. Cool 15 minutes at room temperature. Chop onions, and add to small bowl.
- Prepare dip by mixing mayonnaise and sour cream with cooled onions; stir until completely combined. Refrigerate until ready to serve.
- Meanwhile, mix potatoes, oil, 1/2 teaspoon salt and the pepper in medium bowl; stir to coat evenly. Place potatoes cut side down in pan. Roast 25 to 30 minutes or until tender and golden brown on cut side. Serve dip with potatoes.