- Level: Easy
- Total: 1 hr 47 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 32 min
- Yield: 3 1/2 cups
Ingredients
2 tablespoons unsalted butter
2 Vidalia onions, sliced into 1/4-inch-thick rings
2 large shallots, sliced into 1/8-inch-thick rings
3 cloves garlic, minced
2 cups sour cream
1 cup mayonnaise
1 teaspoon celery salt
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
Chives, finely chopped, for garnish
Potato chips, for serving
Directions
- 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 the onion mixture 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.
