I think of shallots as the charming, sweeter siblings of onions. They might not be as loud, but it’s time to pass them the mic, because the shallots have something to SAY! We are melting them into creamy perfection here, and adding layers of spice, acid, and fat to amplify their subtle sophistication. Like French onion dip, but fancier. If you want to try out my preferred delivery vessel, grab a chip and take a dip. And be quick about it-this is always the first thing to disappear from the table. Pro tip: The bigger the shallots, the fewer you have to peel. And if mayo freaks you out, just skip it.

Makes 3 cups

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 pound shallots, thinly sliced
  • 1 teaspoon sherry vinegar Kosher salt
  • Big pinch of sugar
  • 2 cups sour cream or labneh
  • 1/4 cup mayonnaise (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Freshly ground black pepper
  • 1 tablespoon finely chopped fresh chives, for garnish
  • Sturdy potato chips, for serving

Directions:

  1. Melt the butter in a medium skillet over medium heat. Add the shallots and cook, stirring often, until they are soft and beginning to take on some color, 5 to 7 minutes. Add the vinegar, a big pinch of salt, and the sugar.
  2. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally and adjusting the heat as needed to prevent burning, until the shallots are caramelized and golden brown in color, 15 to 20 minutes more. Remove from the heat and let cool for a few minutes. Taste and adjust the seasoning to your liking, then transfer to a medium bowl.
  3. Add the sour cream, mayonnaise (if using), garlic powder, onion powder, and cayenne (if using). Season with black pepper and stir to combine well. Taste and adjust the seasoning to your liking.
  4. Transfer the shallot dip to a serving bowl, cover, and refrigerate for at least 1 hour or, even better, up to 24 hours before serving to allow the flavors to meld and the dip to thicken.
  5. Remove the dip from the fridge and allow it sit at room temperature for a few minutes to soften and warm slightly before serving. Sprinkle with the chives and serve with potato chips for dipping.

Hot Tip: CHILL THE F OUT… of this dip. It will taste even better after a day in the fridge.