The flavor profile of shallots might best be described as a cross between a sweet onion and garlic. They are more delicate and milder than an onion and less pungent than garlic. When caramelized they take on a bit of sweet flavor. Which explains why an onion dip made with both caramelized shallots and onions is a umami flavor bomb!
There is a 4-1 shallot to onion ratio in this dip. When shopping for shallots look for larger-sized ones, ones almost the size of a small lime. If you can only find smaller ones, then create small clusters of the shallots until it closely resembles a small lime. Small onions are often hard to find, so use half of a medium onion in this recipe. Cutting both the shallots and onions to about an 1/8" inch thickness is made easier if you use a mandolin. Additionally, it ensures your slices are even.
Caramelizing the shallots and onions is a 'slow process'. Sauteed in melted unsalted butter over low heat, it can take up to 35 minutes to perfectly caramelize them. You know you have superbly caramelized shallots and onions when they get to a deep, rich, golden-brown color and have a soft, jammy kind of texture. Low and slow is your caramelization mantra.
Destined to be the centerpiece of any appetizer table, this Caramelized Shallot and Onion Dip begs for a sturdy potato chip. But potato chips aren't the only things it can be served with. An assortment of vegetables, crackers, and/or grilled bread pair exceptionally well with this ultra creamy, sinfully addictive, delicious dip.
If you are looking to impress your family and friends, this Caramelized Shallot and Onion Dip can be made year-round. Serve it at your next gathering and I am pretty certain you will have everyone asking you for the recipe.
Recipe
Caramelized Shallot and Onion Dip
Makes 2 cups
Ingredients
4 Tablespoons unsalted butter
4 large sized shallots, skins removed and sliced very thin (see notes)
1 small or half of one medium sized yellow onion, skin removed and sliced very thin (see notes)
2 Tablespoons light brown sugar, firmly packed
Kosher salt
2 garlic cloves, minced
8 ounces (226g) cream cheese, room temperature
1/2 cup (115g) mayonnaise (i.e., Hellmann's)
1/4 cup (60g) sour cream
1 Tablespoon + 1 teaspoon freshly chopped chives
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
Potato Chips, sliced vegetables, crackers, and/or grilled bread for serving
Directions
1. In a medium sized saucepan or cast-iron pan, melt the butter over low heat.
2. Add in the sliced shallots, sliced onions, brown sugar and a generous pinch of Kosher salt. Cook over low heat, stirring occasionally, until the shallots and onions are caramelized (the color should be a rich golden brown). Cooking time will be somewhere between 25 and 35 minutes.
3. Add in the minced garlic and cook for one additional minute.
4. Remove from the heat. Transfer to chopping board. Allow to cool slightly and then coarsely chop.
5. In a medium sized bowl, cream the cream cheese until smooth (no lumps). Add in the mayonnaise and sour cream. Beat until very creamy (about 2-3 minutes).
6. Add in the slightly cooled onions/garlic, the chives, 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper. Use a spatula to mix thoroughly.
7. Transfer mixture to a serving bowl. Garnish with some chives and a light sprinkle of black pepper. Serve immediately. Or cover and store in the refrigerator until ready to serve. If chilled, remove from the refrigerator at least 30 minutes before serving. Stir well then top with the garnishes. If the mixture has thickened considerably loosen with another tablespoon of mayonnaise.
8. Store any leftover dip (covered) in the refrigerator for up 5-6 days. But it will most likely be gone before then.
Notes: (1) When buying shallots look for ones the size of small limes. (2) Cut the shallots and onions to about a 1/8 inch thickness. Using a mandolin makes cutting easy and creates even slices. (3) Recipe inspired by the Caramelized Shallot Dip shared by Erin French in her cookbook "The Lost Kitchen Volume 2: Big Heart Little Stove). (4) There is one other onion dip on the blog. You can find the link to the French Onion dip here.
