NOT YOUR MOTHER'S ONION DIP

3 tablespoons pure olive oil
3 large sweet onions (about 3 pounds) such as Vidalia, cut into 1/2-inch dice
2 large shallots, finely diced
1 1/2 tablespoons sugar
1/3 cup balsamic vinegar
1/3 cup sour cream
3 tablespoons mayonnaise
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

In 12-inch saute pan over medium-low heat, warm oil and swirl to coat the pan. Add diced onions and cook - covered, but remove lid and stir frequently - until onions soften and turn translucent. It will take about 10 minutes.

Uncover pan and continue sauteing until onions are completely softened and begin to caramelize. During this sauteing, which will take about 15 minutes, adjust heat to low if onions begin to brown. Add shallots and saute until softened; that will take about 5 minutes longer. Add sugar and cook 5-7 minutes. Stir constantly while cooking. Onions are ready for next step when they turn a caramel color.

Add balsamic vinegar and stir to combine. Continue cooking. When vinegar has evaporated, remove pan from heat. Transfer onion mixture to bowl and cool about 15 minutes.

Add sour cream, mayonnaise, salt and pepper to onion mixture. Stir until completely combined. Taste and adjust seasonings. Transfer to serving bowl and serve slightly warm or at room temperature.

Note: This dip can be prepared up to three days in advance. Cover and refrigerate. Remove from refrigerator 1 hour before serving and serve at room temperature.

Yield: 2 cups.
Source: Delicious Dips Diane Morgan