Caramelized Onion and Shallot Dip

Ingredients for Caramelized Onion and Shallot Dip

• 900g large yellow or white onions, thinly sliced

• 2 large shallots, thinly sliced (about 170g total)

• 4 sprigs thyme

• 60ml olive oil

• Kosher salt and freshly ground black pepper

• 1 freshly ground black pepper

• 240ml dry white wine

• 2 tablespoons Sherry vinegar

• 2 cups soured cream

• 1/4 cup minced fresh chives

• 1/4 cup plain whole-milk Greek yoghurt

• 2 teaspoons onion powder

Preheat oven to 218°C. 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 soured cream, chives, yoghurt, and onion powder. Season with salt and pepper. DO AHEAD: Dip can be made 3 days ahead. Cover; chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.