NOT YOUR MOTHER'S ONION DIP

NOT YOUR MOTHER'S ONION DIP

3 TBSP OLIVE OIL
3 LARGE SWEET ONIONS (ABOUT 3 POUNDS) SUCH AS WALLA WALLA, VIDALIA, MAUI, CUT INTO 1/2 INCH DICE
2 LARGE SHALLOTS
1/2 TBSP SUGAR
1/3 C BALSAMIC VINEGAR
1/3 C SOUR CREAM
3 TBSP
MAYONNAISE
3/4 TSP KOSHER SALT
1/2 TSP FRESH GROUND BLACK PEPPER

IN A 12 INCH SAUTE PAN OVER MEDIUM-LOW HEAT, WARM THE OIL AND SWIRL TO COVER THE PAN. ADD ONIONS AND COOK - COVERED- STIRRING FREQUENTLY, UNTIL THE ONIONS SOFTEN AND TURN TRANSLUCENT, ABOUT 10 MINUTES.

UNCOVER THE PAN AND CONTINUE TO SAUTE, ADJUSTING THE HEAT TO LOW IF THE ONIONS BEGIN TO BROWN, UNTIL THEY ARE COMPLETELY SOFTENED AND BEGIN TO CARMALIZE, ABOUT 15 MINUTES LONGER.

ADD THE SHALLOTS AND SAUTE UNTIL SOFTENED, ABOUT 5 MINUTES LONGER.

ADD THE SUGAR AND CONTINUE TO COOK, SSTIRRING CONSTANTLY, UNTIL ONIONS TURN A CARAMEL COLOR, 5-7 MINUTES LONGER

ADD VINEGAR AND STIR TO COMBINE. WHEN VINEGAR HAS EVAPORATED, REMOVE PAN FROM HEAT. TRANSFER ONION MIXTURE TO A BOWL AND COOK ABOUT 15 MINUTES

ADD SOUR CREAM, MAYONNAISE, SALT AND PEPPER TO THE ONION MIXTURE, STIR UNTIL COMPLETLY COMBINED.

TRANSFER TO SERVING BOWL AND SERVE SLIGHTLY WARM OR AT ROOM TEMP.

MAKES 2 CUPS