Awhile back, I became known in some social and familial circles for my charred onion dip, which I had found in a long-lost issue of Bon Appetit and wrote about last summer. It’s a great dip, not least because it’s simple and easy to make and is a total crowd pleaser. But recently, I started cheating on that dip with another dip, weirdly also from an even older issue of Bon Appetit, and I’ve got to say- I like this one even more.
This dip is less of a classic and has more zazz (yes, that’s the noun I’m choosing to use here and I’m sticking to it). Shallots and two pounds (!!!!!) of onions are spread on a baking sheet with a few sprigs of thyme and a glug of olive oil and caramelized until they are dark, golden and inviting. But it doesn’t end there, folks. The next step is to add some white wine and sherry vinegar to the mix and return the pan to the oven, were those alliums get even darker and more delicious.
Once the onion rings have cooled off, you give them a good mincing and simply mix them in a bowl with sour cream and Greek yogurt, a handful of chives and a good dose of onion powder (key to any good dip, I believe). And that’s your dip. What I love most about it is the depth of flavor- the wine and vinegar really add a tasty agrodolce / sweet-and-sour note to your usual onion dip, and it’s a little unexpected and totally delicious.
Because it’s gift-giving season (Happy Hanukkah this week!), I’m going to also offer you a bit of gift inspiration for the cook in your life (or for yourself!). If the idea of slicing two pounds of onions sounds like your personal hell (it’s certainly mine), I highly recommend investing (a generous use of the word, as they are not expensive) in a mandoline. A mandoline makes quick work of thinly slicing just about anything, and has added back many hours to my life. It’s a real life saver and has become a kitchen staple for me. Just be careful- we don’t want to see any lost appendages this holiday season.
This dip can be made 3 days ahead- just cover and chill.
Ingredients
- 2 lbs. large yellow or white onions, thinly sliced
- 2 large shallots, thinly sliced (about 6 oz. total)
- 4 sprigs thyme
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine
- 2 tablespoons Sherry vinegar
- 2 cups sour cream
- 1/4 cup minced fresh chives
- 1/4 cup plain whole-milk Greek yogurt
- 2 teaspoons onion powder
Instructions
- Preheat oven to 425°. Mix onions, shallots, thyme sprigs, and oil in a large roasting pan. Season with salt and pepper.
- Roast onion mixture, stirring and scraping down sides of pan every 10 minutes, until mixture starts to break down and turn golden brown, 45–55 minutes.
- Discard thyme sprigs. Add wine and vinegar; stir to scrape up any browned bits from bottom of pan. Return onion mixture to oven. Continue roasting, stirring occasionally, until deep golden brown and completely caramelized, about 15 minutes longer. Spread onion mixture out on a rimmed baking sheet to cool.
- Transfer onion mixture to a work surface and mince. Transfer to a medium bowl. Stir in sour cream, chives, yogurt, and onion powder. Season with salt and pepper.
Notes
https://www.thekitchenchronicles.com/2017/12/13/caramelized-onion-and-shallot-dip/
