How to make it

  • 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 veggie tray or potato chips of your choice.
  • 3 and 1/2 cup of dip.
  • Photograph by James Baigrie

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