Caramelized Onion and Shallot Dip

Caramelized Onion and Shallot Dip


  • 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


  1. Preheat oven to 425°. Mix onions, shallots, thyme sprigs, and  oil in a large roasting pan. Season with salt and pepper

  2. 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.

  3. 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.

  4. 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. 

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