by Jess Thomson
Serves 8 | Prep time: About 2 hours, start to finish
I love packaged onion soup dip as much as the next person. Maybe it’s the MSG? Here’s a homemade version that won’t leave you wondering what you just swallowed;the deep onion flavor makes it worth the effort. To go classic and local, serve with Tim’s potato chips.
2 tablespoons olive oil
3 large yellow onions (about 2 1/2 pounds)
4 large shallots (about 1 pound)
Salt and freshly ground pepper
3 cloves garlic, finely chopped
3 cups (24 ounces) sour cream
Heat a large soup pot over medium heat. Add the oil, then start slicing the onions and shallots, first in half through the root and then into 1/4″ slices with the grain, adding to the pot as you go. When all the onions have been added, season them with salt and pepper, stir to blend, and cook for 30 minutes, stirring every five minutes or so while the onions begin to cook down.
Add the garlic, and reduce the heat to your stove’s lowest temperature. Cook the onions and shallots for another 1 1/2 to 2 hours, stirring frequently, or until the onions are a deep golden brown. (Timing will depend on your stove and the vessel you’re using. The important thing is the color. If the onions begin to burn or stick before they’re done, add a little water to the pan or adjust the heat, as necessary.)
Transfer the caramelized onions and shallots to the work bowl of a food processor. Whirl until completely pureed, then cool (in the work bowl) for at least 15 minutes (or overnight) in the refrigerator. Whirl in the sour cream, season with salt and pepper, and serve.