* makes 3 cups
2 tbsp olive oil (make sure you buy unaltered olive oil)
2 tbsp unsalted butter
2 cups sweet onion, thinly sliced
1/2 cup shallots, thinly sliced
2 cups sour cream
1 cup mayonnaise (this is one of my favorite mayo brands)
1 tsp celery seed salt
1 tsp Worcestershire sauce
1 tsp celtic sea salt
1 tsp black pepper
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Heat a large saute pan over medium low heat. Heat the butter and olive oil.
Add the sweet onions to the pan, and saute for about 40 minutes until golden brown and caramelized. Remember to stir the onions often.
Add the shallots and a pinch of celtic sea salt. Saute for 15 more minutes. Turn of the heat, set the saute pan aside, and let the onions cool completely.
In a medium size mixing bowl, whisk together the sour cream, mayonnaise, celery seed salt, worchestershire sauce, celtic salt, and black pepper together.
Once the onions are completely cooled, chop them into smaller bite size pieces, and stir the cooked onion mixture into the sour cream mixture.
Chill for at least 1 hour to overnight before serving.
Serve with chips, crackers, or veggies.
Store the creamy french onion dip in an air tight container in the fridge for up to 6 days.
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