Apr 15, 2014 2 min read

Yield: about 10 servings

1 large sweet onion, sliced thin

1 stick unsalted butter, cut into three equal pieces

½ cup mayonnaise

1 cup sour cream

1 tablespoon onion powder

1 teaspoon garlic powder

½ teaspoon celery salt

3 dashes Worcestershire sauce

1 dash Tabasco

Sea salt to taste

Fresh cracked black pepper to taste

½ teaspoon snipped fresh chives, to garnish

Procedure:

1. Add the sliced onions to a large non-stick sauté pan and place over low heat. Place the butter on top of the onions and slowly caramelize the onions while stirring occasionally until they are golden brown.

2. Strain the excess butter from the onions and reserve for later use. Place the onions on a plate or sheet pan and place them in the refrigerator until they are completely chilled.

3. When the caramelized onions are chilled, transfer them to a cutting board and finely chop them before proceeding.

4. In a large mixing bowl, combine the chopped onions, mayonnaise, sour cream, onion powder, garlic powder, celery salt, Worcestershire sauce, Tabasco, and 2 tablespoons of the reserved butter from cooking the onions and stir with a rubber spatula to combine thoroughly. Season the dip to taste with sea salt and fresh cracked black pepper.

5. Transfer the dip to a serving bowl, garnish with fresh snipped chives, and serve with potato chips. Dip may be made in advance and stored in the refrigerator for up to one week.