French Onion Dip

Next time you are thinking about buying a tub of French Onion Dip at the store, put it back. We used to buy the tubs at the grocery store, and we really thought we were doing good when we made our own by opening a packet of French Onion Soup Mix and mixing it in with sour cream.  But we don't anymore.   We cut out the excess preservatives, chemicals and salt to make our own dip.  The hardest part about this recipe is waiting overnight for the flavors to mix and develop.

Directions

2 to 3 onions, chopped fine (Need about 2 cups)
2 to 4 garlic cloves, minced
4 Tbs. butter
1 c. sour cream
1/4 to 1/2 c. mayonnaise *See notes
1 tsp. Worcestershire
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cayenne
1/2 tsp. salt
1/4 tsp. pepper

Directions

In a cast iron skillet, over medium-low heat, melt the butter. 

Add onions and garlic. Cook the onions for about 5 minutes, then lower heat to medium low.  Stirring occasionally, sauté the onions until they are caramelized, and golden brown, Cook for 30 to 40 minutes or longer, depending on how hot your stove is.  The slower you cook the onion to caramelize, the better the flavor.  Set aside to cool.

In a medium bowl, combine sour cream, mayonnaise, Worcestershire, onion powder, garlic powder, cayenne, salt and pepper.

Stir in the carnalized onions into the sour cream mixture. Mix thoroughly.

Cover with a lid or plastic wrap and place in the refrigerator for at least 2 hours, but it is better if it is in the refrigerator overnight.

Serve with chips, crackers, vegetables or baked potatoes.

Notes 

Add a little beef bouillon powder to the mixture.  This gives it some extra flavor.  

This amount of mayonnaise depends on your taste.  I would start out with a 1/4 cup at first, and then add more if you desire.  Some people don't like much mayonnaise, while others do.