Ahhhh…Christmas is nearly upon us! I’ve just come back from an entire day out in the mania that is the weekend before Christmas shopping rush, and it was simultaneously exhilarating, exciting, and exhausting. As I sit and enjoy a delicious Christmas cocktail, the last thing on my mind is the fact that Christmas Eve is a measly 48 hours away…although it should be front and center in my thoughts. I feel like most Christmas Eve/Day hosts aren’t enjoying a worry-free cocktail right now; instead, they’re running through their menu, checking their pantry, and planning the logistics of cooking and food prep that will happen in the next few days. If you’re one of those types, then I suggest you add this amazing onion dip to your appetizer repertoire because tonight would be the perfect time to fully prepare this dish…you could enjoy a nice glass of wine while the onions are roasting, or wrap some presents, or chop vegetables for all the great things you’ll be throwing together tomorrow or the next day. This dip can be made up to 3 days in advance, according to the original recipe, but today is technically the sixth day that I’ve been eating my batch, and it still tastes fantastic. The recipe is a bit time-consuming due to the need to roast and intermittently stir the onions and shallots for almost an hour and a half, but the end result is so deliciously flavored, you’ll be glad you took the time. If you’re not the type to buy a pre-packaged dip and plop it into a festively-colored dish to serve to your Christmas guests, I think this is the perfect recipe for you.
2 pounds large yellow or white onions, thinly sliced (about 8-9 small onions) [275 calories]
2 large shallots, thinly sliced
4 sprigs fresh thyme
¼ cup extra-virgin olive oil [480 calories]
Kosher salt and freshly ground black pepper
1 cup dry white wine [200 calories] (We used a dry Chardonnay)
2 tablespoons sherry vinegar/red wine vinegar
2 cups sour cream [900 calories]
¼ cup fresh chives, minced
¼ cup plain whole-milk Greek yogurt [75 calories] (It was a little difficult to find full fat Greek yogurt…most of them come in a 2% milk or nonfat variety, but I don’t believe such a small amount could make a huge difference in the final consistency if you absolutely can’t find the whole-milk or 10% milk fat variety.)
3 teaspoons onion powder
Serves a crowd (about 4 cups of dip)
Calories per serving: 120 calories (per ¼ cup)
Pre-heat the oven to 425 degrees F. Combine the sliced onions, shallots, and whole thyme sprigs in a large roasting pan or Dutch oven, then drizzle with the olive oil and mix well. Season with salt and pepper.
Roast the mixture in the oven, scraping down the sides of the pan and stirring the mixture every 10 minutes, for about 45-50 minutes total time. You can move on to the next step of the recipe when the mixture starts to break down and turns golden brown.
Remove thyme sprigs from the mixture. Pour in the wine and vinegar, and then mix well to combine. Return mixture to the oven, and continue to roast for about 15 more minutes, stirring every 5 minutes. The final result should be a deep golden brown and completely caramelized. When the mixture is finished roasting, spread out on a rimmed baking sheet with a large wooden spoon and allow to cool, about 20 minutes.
In a medium-size bowl, combine the sour cream, yogurt, chives, and onion powder, and then mix well. Once caramelized onion mixture is fully cooled, transfer to a cutting board and mince as finely as possible. Transfer the onion mixture to the sour cream mixture, and stir well to combine. Season to taste with salt and pepper, then serve with crackers or chips.
This dip can be made up to 3 days in advance and refrigerated before being served.
The original version of this recipe appeared in Bon Appétit magazine. We followed the recipe pretty exactly, but I believe that this dip will hold its flavor and freshness for up to a week without any issues. If you’d like the original version, it can be found here
Caramelized Onion and Shallot Dip.