I’ve said it before and I’ll say it again…my chicken pan can do anything!
I’m having guests for a casual dinner tonight on the patio. Burgers are on the menu, along with all of the accoutrements and a roasted veggie side. I needed a couple of appetizers, and I had onions and shallots on hand, so viola! A quick google search turned up Bon Appetit’s caramelized onion and shallot dip.
My ever-so-versatile chicken pan did a great job on this tasty, sweet and savory dip. Hint: the dip would also make a wonderful spread on toasted baguette slices.
Here’s how I made mine:
CARAMELIZED ONION AND SHALLOT DIP
- 2 large yellow onions, peeled and thinly sliced
- 2+ large shallots, peeled and thinly sliced
- 4 sprigs fresh thyme
- ~1/4 cup olive oil
- Kosher salt and freshly ground black pepper (I did a solid 5+ grinds of each)
- ~1 cup white bordeaux
- 2 tablespoons white wine vinegar
- 2 cups sour lean (sour cream)
- 1/4 cup minced fresh chives
- 1/4 cup plain whole-milk Greek yogurt
- 2 teaspoons onion powder
Preheat oven to 425°. Mix together onions, shallots, thyme sprigs, and oil in a large cast iron pan. Season with salt and pepper.
Roast onion mixture, stirring and scraping down sides of pan about every 10 minutes, until mixture starts to break down and turn golden brown, ~60 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, yogurt, and onion powder. Season with salt and pepper.
Place in a serving bowl and sprinkle over the top with the chives.
Eat and enjoy! I served with substantial potato chips (the dip is hearty and will break a light chip). It would also be great spread on toasted baguette slices.
(my guests enjoyed the dip so much that I wasn’t even able to get a photo before they dug in and enjoyed!)
Per Bon Appetit, this dip can be made 3 days ahead and then covered and chilled. I made it the morning of my dinner party and covered and chilled it in fridge until use. It has a sweet taste; don’t scrimp on the Greek yogurt, and be sure to use a very dry white wine.