2 tablespoons olive oil
1½ cups diced onions
¼ teaspoon kosher salt
1½ cups sour cream
¾ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon ground white pepper
½ teaspoon kosher salt
- Heat a saute pan over medium heat and add oil.
- Add onions and salt, and cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool.
- Mix the rest of the ingredients, and then add the cooled onions.
- Refrigerate and stir again before serving.
I would probably add the salt after the onions were caramelized, otherwise the salt might suck the moisture out and they might steam.