2 tbs canola oil
1 tbs butter
2 vidalia onions, sliced into 1/4″ rings (about 4 cups)
2 lg shallots, sliced into 1/8″ rings (about 1/2 cup)
2 cups sour cream
1 cup mayonnaise
1 tsp celery salt
1 tsp worcestershire sauce
1 tsp freshly ground black pepper
1 tsp salt

in a large saute pan over medium high heat, add oil and butter. when butter is melted, add onions and saute, stirring occasionally until golden brown and caramelized, about 35 minutes. add shallots and saute for 15 minutes more until onions and shallots are dark brown. remove from heat and let cool for 5- 6 minutes, then chop into 1/4″ pieces. set aside to cool to room temperature.

meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, worcestershire sauce, salt and pepper. fold in onion mixture. chill at least 1 hour or overnight, prior to serving.

NOTE: DIP CAN BE PUREED UNTIL CREAMY. IF TOO THICK, ADD MILK TO GET DESIRED CONSISTENCY.

3 1/2 cups