Ingredients
- two tablespoons canola oil
- 1 tablespoon butter
- 2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)
- 2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
- 2 cups sour cream
- 1 cup mayonnaise
- 1 teaspoon celery salt
- 1 teaspoon Worcestershire
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
Directions
Inside a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring from time to time until golden brown and caramelized, about 35 minutes. Add shallots and saute for fifteen minutes more until onions and shallots are brownish. Remove from heat and let awesome for five to six minutes, then chop into 1/4-inch pieces. Put aside to awesome to 70 degrees.
Meanwhile, inside a medium bowl, combine sour cream. mayonnaise. celery salt. Worcestershire, pepper and salt. Fold in onion mixture. Chill a minimum of one hour or overnight, just before serving.
Cook's Note: Dip could be pureed until creamy. If too thick, add milk to obtain preferred consistency.
Recipe thanks to Guy Fieri, June 2008
