Serves 6
Allow several hours for the flavors to mellow before serving with potato chips or other crisp, salty chips.
| 2 | tablespoons olive oil |
| 2 | large sweet onions (such as Vidalia, Oso Sweet) or Spanish onions, coarsely chopped |
| 1 | clove garlic, finely chopped |
| Salt and pepper, to taste | |
| ½ | teaspoon sugar |
| 1 | cup sour cream |
| 2 | tablespoons mayonnaise |
| Generous dash Worcestershire sauce | |
| Juice of ½ lemon | |
| 2 | tablespoons finely sliced chives (for garnish) |
1. In a large skillet over medium-low heat, heat the olive oil. Add the onions, garlic, salt, and pepper. Cook, stirring often, for 20 minutes. Sprinkle with sugar, turn the heat to medium and continue cooking, stirring often, for 10 minutes, or until the onions caramelize. If they become dry or crisp, lower the heat. Remove from the heat; cool.
2. In a bowl, whisk the sour cream, mayonnaise, Worcestershire, and lemon juice. Stir in the onions and their juices. Taste for seasoning and add more salt and pepper, if you like. Transfer to a bowl, cover with plastic wrap, and chill for several hours. Sprinkle with chives.
Sheryl Julian. Adapted from Bostonia Public House