Do caramelized onions ever go out of style? I’m not sure. You can probably tell that I do love them so…let’s see. We have that righteous chicken sandwich. The parsley potato salad. I went with red and wine-soaked for the bison burger. And let’s not forget the ultimate ode to caramelized onions, the french onion soup. So when I had to pick a recipe for cookbook club last week, the book kept naturally opening to the page with this caramelized onion dip on it, and I took that as a sign that my caramelized onion obsession should continue, onward.
To be honest, after I sat down and read it I was like, “meh.” Reason is, I have a very very oh-so-awesome recipe for a warm and bubbly french onion dip and that what I thought this was at first glance (we’ll come to back to that at a later time). But this was cold. Cold.
It’s cold out. Was I really going to make a cold dip?
At this point I was committed and after an initially lackluster response by me, I finally got on board. And at book club, it was so well received. Possibly the dish that garnered the most oohs and aahs. I’ll take credit for that. It is, after all, all in the execution, yes?
And it just so happens that the Golden Globes are tomorrow. And isn’t that just the most dip-worthy event? And because it’s fancy time, it deserves more than opening a packet of powder. Make this! Make this! This caramelized onion & crispy shallot dip!! I promise it’s a quick one, and you can even make it up a day in advance.
I dip, you dip, we dip?
Sorry. I had to do it.
And I know you were thinking it.
I mostly followed the recipe for this one, but I think that plain greek 0% yogurt would have been better than regular, so for a protein punch, go with that one.
I used shallots, but the original recipe called for leeks and do you know that the two grocers I visited were out of leeks? So, swap the shallots for leeks if you like.
- 2 pounds yellow onions (about 2 softball-size), chopped
- 6 TB olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 TB fresh thyme
- 1 1/2 cups whole milk plain yogurt
- 1 TB lemon juice, or more to taste
- 2 large shallots, thinly sliced
- crackers or bread or veggies, to serve
- In a large skillet over medium heat, add the onions. Cover and cook, stirring infrequently until the onions are dry and almost sticking to the pan, about 20 minutes. Stir in 2 TB of oil and the salt and pepper, and turn the heat down to medium low. Cook, uncovered, stirring occasionally until they are dark, sweet and jammy, around 40 minutes.
- Stir in the thyme and remove from heat. Let cool completely.
- Fold cooled onions into the yogurt and stir in the lemon juice. Adjust seasonings to taste.
- Back in the skillet, over medium-high heat, add 2-3 TB oil. Add half of the shallots and cook, turning shallots and cooking them until golden brown and crispy. Drain on a paper towel and immediately season with an extra sprinkle of salt. Repeat with remaining shallots. Garnish the dip with the shallots and serve with crackers, veggies or toasted bread.
- Don't like shallots? Use leeks!
Written before my fantasy football party. Hail to the victor!