Homemade French Onion Dip

In a large skillet or Dutch oven, heat the oil and butter over medium-low heat. Stir in the onions, sugar, and salt. Stir every 5 to 10 minutes, for about 45 to 60 minutes, until they turn a deep, mahogany brown. In the last 5 minutes of cooking, stir in the Worcestershire sauce. If they start to stick, add a splash of beef broth or water to de-glaze the pan (this adds even more flavor).

Once the onions are jammy and dark brown, remove them from the heat. Use a spoon to transfer them to a bowl to completely cool. You can place them in the fridge to expedite this. Do not add warm onions to the sour cream/mayo mixture!

In a medium bowl, stir the sour cream, mayonnaise, garlic powder, salt, and pepper until smooth. Add the cooled caramelized onions and stir until fully combined.

Cover the bowl with plastic wrap and chill in the fridge for 2 to 4 hours, or even better, overnight.

15 to 20 minutes before serving, remove the dip from the fridge and give it a good stir. Place in a serving bowl and garnish with snipped chives (if desired) and plenty of potato chips or cut veggies.