Walla Walla Sweet Onion Dip

Let's Cook

1. Step 1.

   In a large sauté pan over medium-high heat, heat ¼ cup canola oil and 2 tablespoons unsalted butter until the butter has melted. Add 3 large sliced sweet onions (about 6 cups) and sprinkle with 2 tablespoons sugar, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Stir to coat the onions with the oil and butter.

2. Step 2.

   Reduce the heat to medium-low and cook the onions, stirring every few minutes, until they are dark and caramelized, 35 to 40 minutes. Transfer the caramelized onions to a medium bowl to cool completely.

3. Step 3.

   While the onions caramelize, prepare the fried onions. Slice 1 small sweet onion ½ inch thick and separate into rings. Place the rings in a large bowl, pour 2 cups buttermilk over them, and let soak for at least 15 minutes (or up to 24 hours in the refrigerator).

4. Step 4.

   When ready to fry, spread the Cornmeal Dredge on a pie pan or plate and place it near the stove. Line another plate with paper towels. In a large cast-iron skillet or saucepot, heat 2 inches of canola oil over medium heat until it reaches 350°F on a deep-fry thermometer.

5. Step 5.

   Working in small batches, use your hands to pull onion rings from the buttermilk, letting excess drip off, and dredge them in the cornmeal. Gently place the coated rings in the hot oil and fry for 4 minutes, flipping once, until golden brown. Remove with tongs or a slotted spatula and drain on the paper towel-lined plate. Season immediately with salt and pepper. Repeat with remaining onions.

6. Step 6.

   In a large serving bowl, combine 6 ounces room-temperature cream cheese, ¾ cup room-temperature sour cream, ¾ cup mayonnaise, and 2 pinches cayenne. Add the cooled caramelized onions and mix until combined. Adjust seasoning with salt and pepper if needed.

7. Step 7.

   Top the dip with the fried onions and a sprinkling of smoked paprika. Serve immediately with potato chips (preferably Ruffles).