
Caramelized Onion and Shallot Dip
A delicious spanish dish. Completely plant-based. Gluten-free friendly.
Total Time
138 min
Serves
6
Rating
0.0 (0)
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
Instructions
- 1
Preheat oven to 425°F.
- 2
Mix onions, shallots, thyme sprigs, and oil in a large roasting pan.
- 3
Season with salt and pepper.
- 4
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.
- 5
Discard thyme sprigs.
- 6
Add wine and vinegar; stir to scrape up any browned bits from bottom of pan.
- 7
Return onion mixture to oven.
- 8
Continue roasting, stirring occasionally, until deep golden brown and completely caramelized, about 15 minutes longer.
- 9
Spread onion mixture out on a rimmed baking sheet to cool.
- 10
Transfer onion mixture to a work surface and mince.
- 11
Transfer to a medium bowl.
- 12
Stir in sour cream, chives, yogurt, and onion powder.
- 13
Season with salt and pepper.
- 14
DO AHEAD: Dip can be made 3 days ahead.
- 15
Cover; chill.