- 2 large yellow onions, thinly sliced
- 2 tablespoon oil
- 2 tablespoons balsamic vinegar
- 1 head of garlic
- 16 ounces Shamrock Farms sour cream
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried onion powder
- 1 teaspoon Worcestershire
- 1–2 tablespoons chopped fresh parsley
- Preheat oven to 400 degrees. Place thinly sliced onions (I use a mandolin) into a Dutch oven. Add oil and balsamic and stir to coat. Place the lid on the Dutch oven and place in the center rack of the oven. Cook for 15 minutes and then stir.
- While the onions are cooking, slice 1/4 inch off the top of the head of garlic, so the cloves are exposed but stay intact. Drizzle a teaspoon of oil on top, and wrap in foil. After the onions have cooked for 15 minutes, place the wrapped garlic on the oven rack next to the Dutch oven to roast. It should take about 30-40 minutes to soften completely.
- Continue to cook the onions in the oven stirring every 15-20 minutes, until they have reduced to about 1 1/2 cups and are a deep golden brown color. This should take about 50-60 minutes.
- When the garlic is roasted and the onions are caramelized, allow them to cool at room temperature while you prepare the rest of the dip.
- In a large mixing bowl, stir together Shamrock Farms sour cream, softened cream cheese, mayonnaise, salt, pepper, onion powder, Worcestershire, and fresh parsley. Squeeze the roasted garlic out of the skin and chop along with the caramelized onions into small pieces. Stir the garlic and onion bits into the sour cream mixture.
- Refrigerate until ready to serve. Top with additional fresh parsley if desired, and serve with potato chips.