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Ingredients
1 cup cooking wine dry white
0.3 cup chives fresh minced
16 servings kosher salt and pepper black freshly ground
0.3 cup olive oil
2 teaspoons onion powder
2 large shallots thinly sliced ( 6 ounces total)
2 tablespoons sherry vinegar
0.3 cup whole-milk greek yogurt plain
2 cups cup heavy whipping cream sour
4 sprigs thyme leaves
Equipment
bowl
frying pan
oven
roasting pan
Directions
Preheat oven to 425°F.
Mix onions,shallots, thyme sprigs, and oil ina large roasting pan. Season withsalt and pepper.
Roast onion mixture, stirringand scraping down sides of panevery 10 minutes, until mixturestarts to break down and turngolden brown, 45–55 minutes.
Discard thyme sprigs.
Addwine and vinegar; stir to scrapeup any browned bits from bottomof pan. Return onion mixtureto oven. Continue roasting,stirring occasionally, until deepgolden brown and completelycaramelized, about 15 minuteslonger.
Spread onion mixtureout on a rimmed baking sheetto cool.
Transfer onion mixture to awork surface and mince.
Transferto a medium bowl. Stir in sourcream, chives, yogurt, and onionpowder. Season with salt andpepper. DO AHEAD: Dip can bemade 3 days ahead. Cover; chill.
