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.