Sour Cream and Onion Dip
Take plenty of time to properly caramelize a mixture of onions and shallots and you’ll be greatly rewarded with a depth of flavor that you would never get from a powdered packet. Resist the urge to cook them at a higher temperature in order to rush the process – they’ll burn before they brown and soften. The addition of Greek yogurt might seem unusual, but it provides a lightness and tang that sour cream can’t deliver by itself.
- Serves: 6 persons
- 2tablespoons vegetable oil
- 1pound yellow onions (about 3 medium), thinly sliced
- 2shallots, thinly sliced
- Kosher salt, freshly ground pepper
- 1cup sour cream
- 1cup full fat Greek yogurt or sour cream
- 2tablespoons fresh lemon juice
- 1clove garlic, finely grated
- Olive oil, for drizzling
- ¼cup finely chopped chives
Step 1Heat oil in a large skillet over medium heat.
Step 2Add onions and shallots and season with salt and pepper. Cook, stirring occasionally, until onions are softened and starting to turn a nice golden brown, 15 to 20 minutes. Reduce heat to low and continue to cook, stirring often to make sure the onions don’t stick along the bottom of the skillet. Cook until onions are a deep golden brown and reduced by about half their original size, another 45 to 55 minutes. Resist the urge to turn up the heat to make them caramelize faster. It will lead to burning.
Step 3Transfer onions and shallots to a cutting board and finely chop. Place in a large bowl along with sour cream, yogurt, lemon juice and garlic. Season with salt and pepper.
Step 4Transfer to a serving bowl and drizzle with olive oil, season with pepper and sprinkle with chives.