Ingredients

• 1 tablespoon grapeseed oil
• 1 red onion, finely diced
• 1 yellow onion, finely diced
• 1/2 cup dry sherry
• 1/2 cup dry white wine
• 4 cups sour cream
• 3 tablespoons salt
• 1 teaspoon ground black pepper
• 1 bunch scallions, sliced into 1/4-inch-thick rounds
• Kettle chips, for serving

Instructions

1. Heat the oil in a medium pan set over medium heat. Add half of the red onions and the yellow onions, and saute, stirring, until caramelized, 20 minutes. Add the sherry and wine, and cook, continually stirring, until the liquid reduces completely. Refrigerate the mixture until completely cool, 15 to 30 minutes.
2. In a large bowl, add the chilled onions, reserved red onions, sour cream, salt, pepper and scallions. Serve at room temperature with kettle chips.