Caramelized Onion Dip

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 cups chopped yellow onions
• 1 teaspoon brown sugar
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder

Directions

1. Warm the olive oil in a large deep pot with a heavy base, such as a 5-quart Dutch oven, over medium-high heat. Tip in the chopped onions and cook them for about 10 minutes, until they look translucent and begin taking on a little color.
2. While the onions cook, if they seem like they’re drying out, splash a tablespoon of water into the pot.
3. Add the brown sugar, then the balsamic, followed by the salt and pepper, and stir everything together. Turn the heat down; with the lid off, let the onions cook gently for about 25 to 30 minutes, stirring now and then, until they are richly caramelized.
4. Move the onions off to the side. If it helps your schedule, this onion part can be done up to 2 days ahead and refrigerated until you’re making the dip. Let the onions cool a bit before they go into the creamy mixture. In a medium bowl, blend the sour cream with the mayonnaise; a rubber spatula is the easy tool here. Fold in the caramelized onions. Add the garlic salt and stir it through, then mix in the Worcestershire sauce.
5. Keep the dip chilled until you’re ready to bring it out. Serve it with potato chips.