3 lbs of onions frenched, then sautéed over low heat in enough canola to wet the bottom of pan with 1 tspn of salt, cook low and slow stirring up the caramelized onions to top repeat for as long as it takes to get all onions a deep brown.
Base mixture 32 oz sour cream 8 oz mayo mixed well with white pepper and garlic powder taste.
Mix onions into base getting as much of the deliciousness scraped off the bottom of pan, mix well and refrigerate until cold.
Taste on the chip to test for perfect salt after it is as cold as you will serve it.
Garlic powder and white pepper are optional and I don't always use them, add them as you please.