Onion Dip 
by Karen Diaz
diazhacienda.com

Diced Vidalia onions (2) 
2 tablespoons butter
2 tablespoons canola oil
1 1/2 cup red wine
1 1/2 cup beef broth 
2 tablespoons worchestershire sauce
1/4 cup balsamic vinegar
2 cloves garlic 
salt and pepper to taste (about 2 tablespoons salt) 
24 ounces sour cream or 12 oz sour cream and 12 oz mayonnaise

Saute onion and garlic with salt and pepper in butter and oil on medium high heat until the onions start to get a little brown on the edges or start to carmelize. Add broth, wine, and vinegar. cook until onions are almost dry and almost all liquid is evaporated (anywhere from 45 minutes to an hour). Your time to cook will depend greatly on the type of pan you use. I use a braiser here which is very very wide allowing for a great deal of evaporation at a time. You want to be patient here because if you finish cooking too early and there is too much liquid left, your dip will be watery and the flavor will reflect that. Remove from heat and let cool. Add to sour cream or sour cream and mayonnaise (whichever you choose to use). Enjoy! I serve with pita chips or vegetables. One of my favorite recipes for Vidalia onions.