1 16 oz. tub sour cream
1/4 cup mayonnaise
1 onion, finely chopped
2 cloves garlic, finely chopped or pressed
2 teaspoons vegetable oil
1/2 cup beef stock (MSG Free)
2 teaspoons soy sauce (MSG Free)
1 teaspoon balsamic vinegar
1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
Start by chopping up all the onions and garlic.
Heat the oil in a skillet over medium heat. Add the onions and let them soften for a few minutes before adding the garlic. Let them cook for about 5-10 more minutes until they're golden brown.
At this point, add the stock, vinegar, soy sauce, and thyme and let the liquid almost evaporate.
Pop the onions in a bowl and let them cool. I usually use the freezer for this or an Ice water bath. Then add the sour cream and mayo. Mix everything together, then add the fresh herbs.
Let the dip sit for a couple hours before serving, although it's still pretty good if you don't have time for that.