Select: Choose onions that are dry and firm. Some varieties are flatter in shape and have fewer, lighter colored, paper skins than storage onions.
Store: Store onions in a cool, dry place that is well ventilated. Don’t store whole onions in plastic in the refrigerator. Avoid storing onions near garlic or potatoes. Cut or chopped onions can be stored in the refrigerator in sealed containers or ziptop bags for 2-3 days. Some onion varieties can be stored up to two months–ask the farmer for recommendations.
Prepare: raw, saute, roast, grill Freezing for up to 20 minutes may reduce tears when cutting.
Cut the onions in half vertically. Slice the halves into thin half-rounds. You should have about 3 cups of onions.
Heat the butter and canola oil in a large pan on medium heat. Add the onions, salt, and pepper and sauté for 10 minutes. Reduce heat and cook onions until they are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream, and mayonnaise in a food processor and pulse until smooth. Place mixture in a mixing bowl. Add the onions and mix well. Taste for seasonings.
Serve at room temperature with a tray of fresh vegetables.