Ingredients Condiments Dipping Sauces Vidalia Onion Spread Be the first to rate & review! By JJ Johnson JJ Johnson Instagram JJ Johnson is a James Beard Award-winning chef, TV personality, and author best known for his fast-casual restaurant FIELDTRIP. The made-to-order rice bowl concept debuted in 2019, where Johnson highlights rice as a hero ingredient and showcases it in recipes sourced from around the world. Food & Wine's Editorial Guidelines Published on August 23, 2016 Print Rate It Share Share Tweet Pin Email Total Time: 35 mins Yield: 2 cups Ingredients 2 tablespoons unsalted butter 8 large Vidalia onions, halved and thinly sliced Kosher salt and pepper 1/2 cup apple cider vinegar 1/2 cup sugar 1 bird’s eye chile, seeded and minced 1 1/2 cups mayonnaise Directions Heat the butter in a large sauté pan over medium heat. Add in the onions, sprinkle with salt and cook until tender and golden brown, about 15 minutes. Add the sugar and vinegar. Lower the heat and continue cooking until the onions are a deep golden brown, about 10 minutes. Add the chile and remove the pan from the heat. Season with salt and pepper and let cool to room temperature. In a food processor, pulse the onions until a chunky puree. Add the mayo and process until smooth. Season with salt and pepper and refrigerate until ready to use. Rate it Print