Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons unsalted butter (28g)
  • 2 large yellow onions, thinly sliced (approximately 500g)
  • 1 teaspoon granulated sugar (5g)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1 tablespoon balsamic vinegar (15 ml)
  • 1 cup sour cream (240 ml)
  • 1/2 cup mayonnaise (120 ml), full-fat recommended
  • 1 tablespoon fresh chives, finely chopped (15 ml)
  • 1 teaspoon Worcestershire sauce (5 ml)
  • 1/4 teaspoon garlic powder (1g)
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil and butter in a large skillet over medium-low heat. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, until the onions are deeply golden brown and caramelized, about 45 minutes to 1 hour.
  2. Stir in balsamic vinegar and cook for another minute, scraping up any browned bits from the bottom of the pan.
  3. Remove the onions from the heat and let them cool completely to room temperature.
  4. In a medium mixing bowl, combine the sour cream, mayonnaise, chives, Worcestershire sauce, garlic powder, and cayenne pepper (if using).
  5. Gently fold the cooled caramelized onions into the sour cream mixture until well combined.
  6. Season with salt and pepper to taste.
  7. Cover the dip and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavours to meld. Serve with your favourite dippers.