I often find myself in the need for dips. We entertain a lot and having a dip on hand saves a trip to the grocery store, or long hours in the kitchen when friends are over. Because I always like to make things from scratch to prevent hidden gluten, I almost never buy store bought dips. I can make twice as much, for half the price, just by doing it myself.
This dip was so good! You can dip veggies, chips, bread... anything really! Make a day or two ahead if you want!
Caramelized Onion and Shallot Dip
adapted from Epicurious
- 1 lb sweet onions, thinly sliced
- 1 large shallot, thinly sliced (about 6 ounces total)
- 2 sprigs thyme
- 1/8 cup olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 tablespoon Sherry vinegar
- 1 cup sour cream
- 1/8 cup minced fresh chives
- 1/8 cup plain whole-milk Greek yogurt
- 1 teaspoon onion powder
Preheat oven to 425°F.
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 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 10 minutes longer.