- 16
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 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
Step 1
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
golden brown, 4555 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. DO AHEAD: Dip can be
made 3 days ahead. Cover; chill.