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I may not be a big football fan but I know how much the recent loss of a certain football team hurt those around me since I’m from Wisconsin. In my opinion, no matter who won, there is still going to be a big game coming up next weekend and snacks will still need to be served! One of my favorite game-time snacks is French onion dip. You know, the kind that you buy in your refrigerator section of your grocery store. But I decided that it was time for my favorite dip to get a more gourmet facelift and so I crafted this tasty Caramelized Onion Dip.
When it comes to football games in my house I like to have a good spread of snack options. Wings, dips, desserts….You can find them all in my house on game day. And when it comes to dipping, I like to have a variety of options from tortilla chips to potato chips and even pretzels. I think that the sturdier the chip the better. My favorites include Kettle Brand® Potato Chips and Snack Factory® Pretzel Chips for optimal scooping.
But before we get to the recipe, let’s chat a little bit about how to prepare for your big game party. Think about your guests; Are they all adults? Will children be involved? This may dictate the types of flavors that you serve at your party. Wings are a ‘must’ in my house and I prefer to bake them for a healthier snack. I think nachos are another great ‘must’ on game day. Toast up a baking sheet of chips and cheese and top them off with tomatoes, lettuce, black beans, sour cream and guacamole.
Now back to the dip…I would recommend preparing this dip the day ahead of your party because it will take some time to roast the onions and allow them to cool. I also believe that leaving this in your refrigerator overnight will allow all of the flavors to come together properly. Serve your dip with a side of Kettle Brand® Potato Chips and Snack Factory® Pretzel Chips for dipping and your party will be set! You can pick both of these dippers up at your local grocery store.
- 2 pounds large yellow or white onions, thinly sliced
- 2 large shallots, thinly sliced (about 6 ounces total)
- 4 sprigs thyme
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine
- 2 tablespoons Sherry vinegar
- 2 cups sour cream
- ¼ cup minced fresh chives
- ¼ cup plain whole-milk Greek yogurt
- 2 teaspoons onion powder
- Preheat oven to 425°. Mix onions, shallots, thyme sprigs, and oil in a large roasting pan. Season with salt and pepper.
- Roast onion mixture, stirring and scraping down sides of pan every 10 minutes, until mixture starts to break down and turn golden brown, 45–55 minutes.
- Discard thyme sprigs. Add wine and vinegar; stir to scrape up any browned bits from bottom of pan. Return onion mixture to oven. Continue roasting, stirring occasionally, until deep golden brown and completely caramelized, about 15 minutes longer. Spread onion mixture out on a rimmed baking sheet to cool.
- Transfer onion mixture to a work surface and mince. Transfer to a medium bowl. Stir in sour cream, chives, yogurt, and onion powder. Season with salt and pepper. DO AHEAD Dip can be made 3 days ahead. Cover; chill.