I hear there is a big football game this weekend – yes, the biggest game of the year. Pretty much the only football game I actually even remotely pay attention to – and that is really just for one reason…the food that goes along with it. Football is a very important part of my husband’s life. Usually next week starts his mid-winter depression, not because of the weather, but because there is no more football, and baseball hasn’t started yet.
I haven’t decided what I am making for the big game yet, although I have a lot of different ideas. Some may be repeats of the past few weeks – this whole simplicity thing is just not working for me. One of the ways I have been trying to simplify is with my pictures for the blog. In these long winter days, I hardly ever have a chance to get some good light. Even on the weekends – it is ridiculously dark here when it is raining – oh, and have I talked about the fog we have had recently? I feel like I have been stuck inside a cloud. Just when we thought the fog was over, it came back again yesterday. That does not help my light cause what so ever.
So – back to the original point – simplicity. Instead of moving the food into the office where I have a nice lamp set up to give the artificial light my pictures need, I have been trying to photograph in the kitchen. Things have not been going so well – and it is not helping that I snap about 5 pictures, and call it good. I have never been much for taking a ton of pictures, but usually I have to take at least about 10 to get a decent shot. Needless to say, I have been extremely disappointed with my pictures lately, and I have to turn things around. So – you may be seeing some updated pictures on the blog – as I throw simplicity out the window – that is when it comes to photos.
So, just in case you are looking for something to make for the big game – how about a good old fashion homemade French Onion Dip? Remember that stuff, with the Lipton Onion Soup? I could eat that with a spoon. Well – here is the real deal. If you like French Onion Dip – this recipe from Bon Appetit is for you. It is definitely different – not nearly as salty – and you can actually tasted the roasted onion and shallot flavor. Not even a month into this resolution, and I am already backing off on simplicity – and I am making homemade French Onion Dip. It is going to be a long year…
- 2 pounds large yellow or white onions, thinly sliced
- 2 large shallots, thinly sliced (about 6 ounces total)
- 4 sprigs thyme
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine
- 2 tablespoons Sherry vinegar
- 2 cups sour cream
- 1/4 cup minced fresh chives
- 1/4 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.
For a printer-friendly version of this recipe, please click here: Caramelized Onion and Shallot Dip