Pan-fried onion dip, adapted from the barefoot contessa: Cut two large yellow onions into 1/8″ rounds, and heat them in a pan with 4 tablespoons unsalted butter and 1/4 cup olive oil over medium heat. Add 1/4 teaspoon cayenne pepper, one teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Sauté for 10 minutes, reduce the heat to medium-low, stirring to prevent burning, and keep at it until they are golden brown and caramelized—about 20 minutes. Let the onions cool. In a food processor, combine 1/2 cup sour cream, 1/2 cup cream cheese, and 1/2 cup Hellman’s mayonnaise. Once it’s smooth, add the onions and pulse to mix.