3 Tablespoons olive oil
3 large, sweet onions diced
2 shallots minced
1 ½ Tablespoon sugar
1/3 cup balsamic vinegar
1/3 cup sour cream
3 Tablespoon mayo
Salt and pepper to taste
In a large, covered saucepan over medium high heat, sauté the onions in the olive oil until translucent.
Uncover the pan and continue to cook the onions until they begin to brown, turn heat to low
Add the shallots and continue to sauté until softened.
Add the sugar and continue to cook and stir until the onions turn a caramel color.
Add the vinegar and continue to cook and stir until it evaporates
Remove the onions from the heat and allow to cool-
Add the cooled onions to a bowl and combine with the sour cream and mayo, season with salt and pepper to taste, adjusting as needed.
Serve with chips, crostini, bruschetta, or crudité
Yields 2 cups