Caramelized Vidalia Onion Spread

Being from South Georgia, I’ve always been a fan of Vidalia onions. Grown in only 13 counties in Georgia where the sandy soil is just right to produce their sweet mild taste, they are never overpowering or too strong. Their flavor is also perfect when used raw in salads and dips. You’ll find I use a sweet onion, like a Vidalia, in most of my recipes. You’ll start seeing Vidalia onions in stores in May, but if they aren’t in season, use another type of sweet onion. Caramelizing these onions really shows off their sweet flavor.

• 2 large Vidalia onions
• 4 tablespoons butter
• ¼ cup olive oil
• ¼ teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• 4 oz cream cheese, brought to room temperature
• ½ cup sour cream
• ½ cup mayonnaise
• Buttery crackers (like Club Crackers)

Cut the onions in half, and then slice them into 1/8 inch thick half rounds. You will have about 3 cups of onions. Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt, and pepper, and sauté for 10 minutes. Reduce the heat to medium low and cook, stirring occasionally, for 20 minutes until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasoning. Cover and refrigerate for 2 hours. Serve at room temperature with buttery crackers.