This investigation was conducted to produce an acceptable quality ghee-like product from vegetable oils blend with a high degree of unsaturation, using blends of palm oil and sunflower oil. The blends containing palm oil: sunflower oil (70:30, w/w) had an acceptable color and texture but the oily flavor was detected in all blends. Boiling of different blends with fermented cream induced ghee-like flavor. This treatment was more effective in palm oil: sunflower oil (70:30, w/w). Although fermented cream was an effective flavoring agent, it did not enhance the oxidative stability of the blends. Addition of red onion skins extract (OSE) at concentrations of 200, 400, and 600 ppm to palm oil: sunflower oil blend treated with 3% fermented cream retarded the rate of oxidative changes during incubation at 63ºC for 21 days compared with a sample containing BHA and control sample. It could be concluded that palm oil: sunflower oil blend enriched with 3% fermented cream and OSE (400 ppm) to prepare ghee-like product resulted in products with high oxidative stability.