Ingredients:

  • 2 large yellow onions, finely diced (approx. 3 cups / 450g)
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) granulated sugar
  • 1 cup (240g) full-fat sour cream
  • ¼ cup (60g) mayonnaise
  • 1 tsp (5ml) Worcestershire sauce
  • ½ tsp (2.5g) garlic powder
  • ¼ tsp (1g) black pepper
  • 1 tbsp (15ml) fresh chives, finely chopped

Instructions:

  1. Heat the butter and olive oil over medium high heat until the butter foams.
  2. Add the diced onions and salt. Stir frequently for 5-7 minutes until the onions soften and turn translucent. Note: Don't walk away; they can burn quickly at this heat.
  3. Reduce heat to medium low and stir in the sugar.
  4. Cook for another 10-15 minutes, stirring occasionally, until the onions are mahogany colored and jammy.
  5. Remove the onions from heat and let them cool completely. Note: If you add hot onions to the cream, the dip will split and become oily.
  6. In a medium bowl, whisk together the sour cream, mayonnaise, Worcestershire sauce, garlic powder, and black pepper until velvety.
  7. Fold the cooled caramelized onions into the cream base using a spatula.
  8. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
  9. Garnish with chopped fresh chives just before serving.