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Bon Appétit

Caramelized Onion and Shallot Dip

By The Bon Appétit Test Kitchen

3.5

(15)

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Caramelized Onion and Shallot DipRomulo Yanes

Roasting the onions and shallots takes this dip way out of the box.

Recipe information

  • Yield

    Makes 16 servings

Ingredients

2 pounds large yellow or white onions, thinly sliced
2 large shallots, thinly sliced (about 6 ounces total)
4 sprigs thyme
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 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

Preparation

  1. Step 1

    Preheat oven to 425°F. Mix onions, shallots, thyme sprigs, and oil in a large roasting pan. Season with salt and pepper.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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. DO AHEAD: Dip can be made 3 days ahead. Cover; chill.

TagsDipCondimentWhite WineWineAlcoholBeveragesOnionRoot VegetableVegetableShallotSour CreamDairySnackStarterNut FreeGluten FreeVegetarianMake AheadEasySheet-Pan DinnersRoastBon Appétit

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