Melt the Butter- Set a large pot or dutch oven over medium-high heat. Melt the butter then add olive oil, brown sugar, ½ teaspoon salt, pepper. Stir to combine.
Caramelize the Onions- Immediately add in the onions and stir to coat. Saute while frequently stirring until they begin to soften and lightly brown, about 5 minutes. Reduce the heat to medium. Continue cooking while frequently stirring until evenly browned, 10 minutes.
Deglaze the Pan- Add 2 tablespoons of water, stir and scrape to deglaze the pan—Cook for 5 minutes. Add the remaining water and deglaze again, cook until brown, 5 minutes.
Saute the Garlic- Add the garlic and frequently stir until fragrant and the onions turn deep brown, about 4 to 5 minutes.
Let it Cool- Add the caramelized onions to a medium bowl, then transfer to a refrigerator until cool, about 10 minutes.
Mix the Dip- To the medium bowl, add the sour cream, mayonnaise, Worcestershire sauce, ¼ teaspoon salt, onion powder, and black pepper. Stir together until smooth. Season with more salt and pepper to taste.
Serve——传输下降到一个碗里。配有饰菜的sh with chopped chives. Serve with chips or vegetables.
Notes
Recipe Yield: About 3 cups
Serving Size: ¼ cup
Storing: Store in an airtight container for up to 5 days.
Worchestershire Substitute: 1 teaspoon soy sauce and ½ teaspoon apple cider vinegar or rice vinegar.
