Caramelized Shallot Dip

Appetizers

Caramelized Shallot Dip // www.acozykitchen.com

I’m not what you would consider an avid-shopper. I try my hardest to spend my money on experiences like meals at new-to-me restaurants, vacations or day-trips. I figure my money is better spent in those areas…except for this time of year. I’m currently trolling these internets for sales like a crazy person. Right now if you asked me what site is having what kind of sale, I’d totally be able to tell you. And, I probably be able to offer the latest legit promo code.

I also love, LOVE tracking packages. I think this goes back to my love of the Domino pizza tracker – I think I just love the idea of knowing where something is, expecting its arrival, being updated and then it finally arriving. AHHH!

I ordered Amelia and my childhood dog, Chuck, Barkboxes for Christmas and I’m so psyched to know that the packages are currently in New Jersey. Like, thank you for telling me that. I love that.

Caramelized Shallot Dip // www.acozykitchen.com

In other news, I’m pretty sure I’m the last person ever to jump on the whole subscription box thing. I kind of think our fascination with subscription boxes is thanks to us loving surprises. And who doesn’t love receiving stuff in the mail? It’s so refreshing, especially when we’re usually just inundated with boring stuff like advertisements and bills.

This is the season of shopping, I guess. We’re all consuming massive amounts of stuff. Just tons of stuff. And this includes food, too.

Caramelized Shallot Dip // www.acozykitchen.com

We’re in the season of appetites, and subsequently…dips. I love an ol’ fashion American dip. It took all of me to not trash this up a bit more.

I have fond memories of onion dip, actually. And not the classy kind, either, but the variety that comes in a jar and is proudly paired with thin, crispy Lays potato chips. That kind of onion dip.

This one is the classy version to that. The caramelized shallot give this dip a bit of a more delicate and slightly sweet onion-y flavor. The créme frâiche adds a really delightful creaminess.

I just looove it. The ingredients are major; there’s like five. And the preparation is a breeze (minus the caramelizing the shallots, of course). I always seem to mess up caramelizing onions. My mind wanders and I get distracted and always burn them. Josh does it for me; he’s much more patient in the arena of watching something carefully.

So, step 1 in making this is: find a sucker to caramelize the shallots for you.

Step 2: Mix the stuff together.

Step 3: Eat it ALL.

Happy holidays.

Caramelized Shallot Dip // www.acozykitchen.com

Caramelized Shallot Dip

Serving Size: 4

Caramelized Shallot Dip

Ingredients

  • 3 tablespoons olive oil
  • 4 medium shallots, thinly sliced and divided
  • 1/2 cup creme fraiche
  • 3/4 cup sour cream
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon garlic powder
  • Maldon sea salt

Directions

  1. To a medium skillet, heat the olive oil over medium-low heat. When the oil is warmed, add 3 1/2 of the shallots (reserving 1/2 shallot for lateR) and cook for 15 to 20 minutes, until the shallots have turned a caramelized golden brown color and are very fragrant. Transfer the caramelized shallots to a cutting board and dice.
  2. Add a few tablespoon of olive oil back to the pan and heat over moderately high heat. When the oil is hot, add the remaining slices of shallot and fry until crispy. Remove with a slotted spoon and set aside to drain.
  3. To a medium bowl, mix together the reserved diced caramelized shallots, creme fraiche, sour cream, lemon juice, pepper and garlic powder; stir until completely combined. Next, give it a taste and add salt accordingly (I added about 1/2 teaspoon Maldon sea salt).
  4. Transfer to a bowl and top with the fried shallots. Serve alongside crudite, crisps or even better, little brioche toasts (as pictured).
http://www.acozykitchen.com/caramelized-shallot-dip/

Previous Post Next Post

You Might Also Like

22 Comments

  • Reply Sarah | The Sugar Hit December 18, 2013 at 12:55 am

    Trashy old school french onion dip with lays was my dirty teenage snacking habit for sure! Thank you ma’am for finding me a way to indulge classily. Coz I’m an adult now, and whatnot.

  • Reply Elisa @ Insalata di Sillabe December 18, 2013 at 4:23 am

    I’m a big fan of dips especially during the Holiday period aaand…I love onions! I’ve always thought an onion-based dip would have a too strong flavor but you totally made me crave some and I think I should be brave and try out this recipe, since it looks sooo delicious!

    xo, Elisa

  • Reply Bev @ Bev Cooks December 18, 2013 at 5:32 am

    I WANT THIS DIP.

  • Reply Laura @ Laura's Culinary Adventures December 18, 2013 at 5:52 am

    I am just the oppositite; I never track packages. Store bought onion dip has nothing on this recipe! I could eat it by the spoonfull!

  • Reply Belinda@themoonblushbaker December 18, 2013 at 6:25 am

    I still eat onion dip from the container, yes the cheap kind and i love it!

    The high class dip one you made can make my dirty food habit a bit more classy. However I will still use commercial chips;)

  • Reply Christina @ The Beautiful Balance December 18, 2013 at 7:57 am

    I think everyone is guilty of enjoying the jared kind at one point in their lives. This is much much better though and much fancier 😉

  • Reply mimi December 18, 2013 at 9:16 am

    Fabulous.

  • Reply Anna December 18, 2013 at 9:30 am

    I ordered the barkbox for my puppy too! It’s meant to be his Christmas present so here’s to hoping it arrives on time.
    The dip looks delicious. I’ve only eaten the onion dip to have with chips too but this looks awesome!

  • Reply Laura (Blogging Over Thyme) December 18, 2013 at 10:26 am

    Oh my goddd, I love your enthusiasm for tracking packages. I like recieving them (um, who doesn?!, but tracking them gives me anxiety. Especially around this time of the year, I’m always worried its not going to arrive in time.

    I’m all for classy shallot dip!

  • Reply Denisse @ Le Petit Chef December 18, 2013 at 12:59 pm

    Um, YUM! I’ve made this with goat cheese before, I like the tang but I definitely want to try this version with creme fraiche, I bet the texture is all light & fluffy. Well done!

  • Reply aida mollenkamp December 18, 2013 at 1:07 pm

    I love the thought of you scouring all the sites for a good sale! I’m like that too where I don’t shop all year and then go nuts for the holidays!

  • Reply Holly Henderson December 18, 2013 at 6:46 pm

    How about the onion soup mix packet stirred into sour cream? Totally old school and so delish. But this is very classy and I love caramelizing.

    • Adrianna Adarme
      Reply Adrianna Adarme December 19, 2013 at 9:17 am

      I’ve thought about doing that! But then I looked at the ingredient list on the onion soup mix packet and got scared. :0

  • Reply Abbie Patterson December 18, 2013 at 7:30 pm

    Oh my. This looks outstanding. And caramelizing onions is so hard! You are lucky to have a helper 🙂

  • Reply Nicole December 19, 2013 at 9:05 am

    I made this last night for my husband’s potluck today at work. It turned out great! Very reminiscent of store-bought onion dip but more sophisticated and without all the chemicals and preservatives. I’ll definitely make it again. Thanks!

  • Reply RLT December 19, 2013 at 11:22 am

    May I just say that the little mini bread toasts are the cutest! I use them at the holidays too. I find them at the deli counter though, not the cracker aisle. So daaaahling.

    As for the tracking, aren’t you shocked at where the scans actually occur? You could teach geography to kids by letting them track packages and look the locations up on maps. I’m just sayin’.

  • Reply The TBR List: December 20, brought to you by my visit to Eataly December 20, 2013 at 6:45 am

    […] – Anyone up for a dinner party? I’m just looking for an excuse to make this caramelized shallot dip. […]

  • Reply Katie December 21, 2013 at 12:40 pm

    This looks amazing! One question you divide the shallots. How many do u put back in to fry until crispy? Half? A quarter? Thank you!

  • Reply Francesca December 22, 2013 at 10:06 am

    make it fancy, caramelize it. make it better, get someone else to caramelize it : D

  • Reply zigarren mit schalotten December 30, 2013 at 11:42 am

    […] di zigarren aus purer verzweiflung, damit ich nichts wegwerfen muss und der dip von a cozy kitchen. […]

  • Leave a Reply