Thinly slice the shallots on a mandolin or by hand.
Heat EVOO in a medium pan and heat on low. Add the sliced shallots, season with salt and pepper and slowly caramelize, 45 minutes - 1 hour. Remove from heat and let cool. Shallots can be caramelized 3 days in advance.
In a medium bowl, stir together the crème fraîche, mayo, and cooled shallots. Crumble the blue cheese with your fingers and add to the bowl. Add the garlic and onion powder, chopped herbs, salt, and pepper, and mix together. Adjust the seasoning to taste.
Serve alongside veggies, crackers, or wings, and enjoy!
