Ingredients:

  • 3 large Yellow Onions (900g), finely diced
  • 2 tbsp Unsalted Butter (30g)
  • 1 tbsp Extra Virgin Olive Oil (15ml)
  • ½ tsp Granulated Sugar
  • ½ tsp Fine Sea Salt
  • 16 oz Full-fat Sour Cream (450g)
  • 4 oz Cream Cheese, softened (115g)
  • ½ cup Mayonnaise (120ml)
  • 1 tsp Worcestershire Sauce
  • ½ tsp Garlic Powder
  • ¼ tsp Cayenne Pepper
  • 2 tbsp Fresh Chives, finely minced
  • Freshly ground Black Pepper to taste

Instructions:

  1. Prep the onions. Dice 900g of yellow onions into uniform 1/4 inch pieces. Note: Uniformity ensures they all caramelize at the same rate.
  2. Heat the fats. Place 30g butter and 15ml olive oil in a large skillet over medium heat until the butter foam subsides.
  3. Start the sweat. Add the onions and 0.5 tsp sea salt. Cook for 10 minutes until the onions are translucent and limp.
  4. Begin caramelization. Sprinkle 0.5 tsp sugar over the onions. Lower the heat to medium low and cook for 35 minutes until the onions are a deep mahogany brown.
  5. Deglaze the pan. If the pan looks dry or onions stick, add a tablespoon of water and scrape the bottom until the brown bits dissolve into the onions.
  6. Cool the base. Remove the onions from the heat and let them cool completely for 20 minutes. Note: Adding hot onions to sour cream will cause the fats to split.
  7. Whisk the dairy. In a large bowl, beat 115g softened cream cheese, 450g sour cream, and 120ml mayo until no lumps remain.
  8. Season the mix. Stir in 1 tsp Worcestershire, 0.5 tsp garlic powder, 0.25 tsp cayenne, and black pepper until the color is uniform.
  9. Fold and finish. Gently fold the cooled onions and 2 tbsp minced chives into the cream mixture.
  10. The Chill Factor. Cover and refrigerate for 4 hours until the flavors are married and the texture is firm.