Yield: approximately 2 cups

1 tablespoon canola oil
2 cups chopped onion
¼ teaspoon salt
3 to 5 tablespoons water
1½ cups mayonnaise


1. In a medium skillet, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned around edges, approximately 4 minutes. Reduce heat to medium-low; sprinkle with salt, and slowly stir in 2 tablespoons water. Cook, stirring occasionally, until onions are deep golden brown and tender, approximately 15 minutes. (Stir in 1 tablespoon water occasionally to prevent onions from sticking to pan). Let cool completely. Spoon into a bowl. Add mayonnaise, stirring until blended. Use immediately, or cover and refrigerate for up to 3 days.