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1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions.
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Cook, stirring occasionally, until the onions soften, then caramelize.
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This should take between 10 and 15 minutes.
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The lower the heat, the longer it takes, but the less likely you are to burn the onions.
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2) Once the onions are a medium brown, remove from the heat and add the vinegar.
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3) Place the onions and vinegar into a small food processor.
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Add the honey and mustard, and process or blend until smooth.
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4) Add the mayonnaise and salt and pepper to taste, stirring to combine.
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Refrigerate, covered, until ready to serve.
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My Note: I added a little garlic and onion powder because we like the flavor.
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The second time I made it, I decided to add 2 cloves of garlic, and it turned out even tastier than the first time.
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I served the dip along with some raw carrots as well baked zucchini sticks were tasty and the onion dip was a hit, and it was well liked.
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It took closer to 45 minutes for the onions to be caramelized.
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At 10-15 minutes the onions weren't even light brown yet.
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In caramelizing onions patience seems to be is a virtue.
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Perhaps I missed a secret step along the way.
