You’ll never buy French onion dip again.
Start by chopping two large yellow onions, then add some butter to a pan, and once melted, toss them in along with a generous sprinkle of salt and sugar, and cook until deeply caramelized, adding a splash of water here and there as needed.
While the onions cool, combine 1 cup sour cream, 1/2 cup mayonnaise, 4 oz cream cheese, a few dashes Worcestershire sauce, and a pinch of salt and pepper, and once fully mixed, carefully fold in the caramelized onions.
The most important trick is to cover and let it refrigerate for at least 2 hours, or preferably overnight, before eating to let all those flavors develop.
