This savory recipe is one that Gates Rickard’s family asks him to make for almost every family occasion. The Vidalia onions are sweeter than yellow onions, which allows for deep caramelization. Crème fraiche smoothes out the flavors, and adds perfect texture for the dip.  

Makes 4 cups

• 1 large Vidalia onion
• 1 red onion
• 1 tablespoon butter
• 2 tablespoons olive oil
• 2 large shallots
• 2 bunches scallions
• 3 cups crème fraiche
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon Worcestershire sauce

1. Thinly slice Vidalia and red onions, about 1/8 inch thick. In a large sauté pan over medium-high heat, heat butter and oil. Add sliced onions and sauté, stirring occasionally, for about 30 minutes or until golden brown. (Back off heat and/or add more butter if they begin sticking or smoking excessively.)

2. Chop shallots and scallions, putting one bunch of chopped scallions aside. Add shallots and 1 bunch scallions to onion mixture and cook an additional 15 minutes until everything is golden brown and fragrant.

3. Remove from heat and allow to cool. Add remaining ingredients – except reserved scallions – and mix together.

4. Garnish with reserved scallions and serve with sliced, toasted Rickard’s pretzel rolls.

This recipe was originally published with the article, For the Love of Bread.