Pan-Fried Onion Dip

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Truly fab! Made this for my Halloween party and adored it! If you're like me and you love the old school onion dip from the liptons soup packet, you will love this gourmet version. This is a keeper! Follow the recipe to a T - and when you add in the onions, include all the good oniony butter and oil from the pan. It makes the dip! Must try!

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Don't change a thing! This recipe is perfect. You will never go back to store bought french onion dip again. Make sure you let a really deep golden brown color develop on the onions, because that caramelized flavor is what gives this dip 5 stars.

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This dip is AMAZING!!!!! You really should make it!!! On your first go with it I would just simply follow her directions then you can modify to your tastes. The onions need some time to cook, but the developed flavor is like nothing that can be duplicated. I ALWAYS make a double batch and every time I have made it the bowl will be scraped clean. (don't forget to save a little for yourself in a small tiny tupperware hidden in the back of your fridge that nobody but you knows about!!!! The heat from the cayenne adds a nice but very subtle hint of heat. Also MAKE SURE your cream cheese is fully softened...if you don't, when you mix it the cream cheese will be a little bit lumpy and not smooth (I use my kitchen aid mixer with the paddle attachment. Its a keeper!

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This didn't go over as well as I'd hoped. I've grown up on the pkg. onion dip and wanted an up-date. Unfortunately, this isn't the one for our house.

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This is to die for! People love it and so easy to make. I am also another one who will never use a package for onion dip again. Ina is the best!!!! ;

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I will personally never use a mix again. This recipe is very flexible, allows for a lot of adjusting to your taste. The first time I made it, it didn't seem like quite enough for my large gathering, so I just doubled the cream cheese, sour cream, and mayo, and the onions were flavorful enough that it worked perfectly. I find cream cheese and mayo both to be plenty salty, so I cut back. Here's how I make it now: Double the onions, cream cheese, sour cream, and mayo, eliminate the oil and just use 4T butter, cut the salt in half ( and this is for a double batch, and realize that I obviously do not have Ina's turbo stove and that it will take me about an hour all told to get the onions all golden brown. I see people have added garlic, Worcestershire, all kinds of things. This dip will let you do that. This fall, I plan to throw in some chopped Poblanos. A hit of lemon juice at the end is very nice, too. Play with it, and enjoy!

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Good, but not my favorite. I prefer the ones with garlic in addition to onions - try the Neely's Vidalia Onion Dip or Williams-Sonoma French Onion Dip.

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Great-lots of ooohs and aaahs for book club tonight. Very easy, great depth of flavor. I served it with carrots, crackers and potato chips.

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We Love it! Another keeper recipe from Ina. Taking the time to caramalize the onions well really pays off and the Cayanne Pepper is great in this dip. I'm going to add a bit more next time too.

Thanks Ina!

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This dip is amazing! Once again Ina hits a homerun!