French onion dip

Ingredients:

• 2 tbsp. l. canola oil
• 1 tbsp (15 g) butter
• 2 heads (about 4 cups) Vidalia onions, cut into 1/4-inch thick rings
• 2 large shallots (about 1/2 cup), cut into 0.3cm thick rings
• 2 cups sour cream
• 1 cup mayonnaise
• 1 teaspoon celery salt
• 1 teaspoon Worcestershire sauce
• 1 teaspoon freshly ground black pepper
• 1 teaspoon of salt

Preparation:

1. Place a large skillet over low heat and add the canola oil and butter. Once the butter has melted, add the onion and cook, stirring occasionally, until golden brown and caramelized, about 35 minutes. Add the shallots and continue cooking for another 15 minutes, until all the onions are golden brown. Remove from heat and let cool for 5-6 minutes, then chop into 1/4-inch pieces. Let cool to room temperature.
2. While the onions are cooling, in a medium bowl, combine the sour cream, mayonnaise, celery salt, Worcestershire sauce, salt, and pepper. Add the onion mixture. Refrigerate for 1 hour or overnight before serving.
   
   Culinary advice: The dipping sauce can be whipped until creamy. If it's too thick, add milk to achieve the desired consistency.