HANDS-ON TIME
40 MIN
TOTAL TIME
2 HRs
Makes 3 cups
French onion soup mix combined with sour cream: Honestly, who doesn’t love it? My family served it at just about every gathering, and to nobody’s surprise, it was always one of the first foods to disappear. I continued to serve the dip at parties well into my adulthood . . . until, at a summer barbecue, my friend Jeff asked for the recipe. After avoiding his gaze for nearly 15 minutes, I knew I had to come clean. But I also knew it was time to come up with a homemade version that would satisfy that nostalgic craving. Here’s the result, and I’m quite happy with it.
Line a baking sheet with paper towels. In a large skillet, heat the oil over medium-high heat until shimmering. Add half the shallots and fry, stirring frequently, until browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the fried shallots to the paper towels and sprinkle lightly with salt. Repeat with the remaining shallots.
Pour off all but 3 tablespoons of the oil from the skillet. Add the yellow and red onions and a generous pinch of salt. Cook over medium-high heat, stirring occasionally, until just softened, about 5 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until very soft and caramelized, about 30 minutes. Let cool.
In a large bowl, mix the caramelized onions, sour cream, garlic powder, and onion powder. Reserve ¼ cup of the fried shallots for garnish. Crush the remaining shallots and stir them into the dip. Cover and refrigerate for 1 hour, stirring occasionally. Season the dip with salt and pepper. Garnish with the reserved fried shallots and serve with potato chips and crudités.
DO IT AHEAD The dip can be refrigerated in an airtight container for up to 3 days; store the reserved fried shallots at room temperature in a separate airtight container. Stir well and garnish with the reserved shallots before serving.