2 tablespoons unsalted butter
2 Vidalia onions, sliced into 1/4-inch-thick rings
2 large shallots, sliced into -inch-thick rings
3 cloves garlic, minced
2 cups sour cream
1 cup mayonnaise
1 teaspoon celery salt
1 teaspoon Worcestershire sauce
Salt and freshly ground pepper
Chopped chives, for garnish
Potato chips, for serving
In a large saute pan, heat the butter over medium-high heat. Add the onions and saute, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Add the shallots and saute for 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for 2 minutes. Remove from the heat and let cool for
5 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
In a bowl, mix the sour cream, mayonnaise, celery salt, Worcestershire sauce and 1 teaspoon each salt and pepper. Fold in the onion mixture. Refrigerate at least 1 hour or overnight. Garnish with chives and serve with potato chips.
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