Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Feb 4, 2014

Caramelized Onion & Shallot Dip

Libations used: 1 cup dry white wine...
Libations left over: Pretty much the whole bottle, so treat yo' self with a glass while those onions are caramelizing...
I had some friends hosting a Super Bowl party this past Sunday, and I wanted to bring some nosh to contribute to their massive barbecue spread.  I also knew there was going to be a large crowd, so I wanted to make sure I brought enough of whatever I was preparing.  This Caramelized Onion & Shallot Dip from Bon Appetit makes like a vat of dip.  Okay, just a really big bowl, so it's perfect for parties.  Apologies that I didn't have this posted BEFORE the Super Bowl, but there are plenty of opportunities to host a get-together in the coming months — the Olympics, the Oscars, just because...This dip does take a little more effort because of the attention given to caramelizing the onions and shallots in the oven, but it's absolutely worth it.  Use a cheap white wine for the caramelizing, and feel free to make this at least three days in advance.  Serve with pita chips, crackers, pretzels or raw veggies.

Caramelized Onion & Shallot Dip - makes a lot (aka 16 servings)
  • 2 lbs of large yellow or white onions, thinly sliced
  • 2 large shallots, thinly sliced
  • 4 thyme sprigs
  • 1/4 cup olive oil
  • Salt & freshly ground black pepper
  • 1 cup dry white wine (I used some really cheap Quail Creek chardonnay)
  • 2 Tbs Sherry vinegar
  • 2 cups sour cream
  • 1/4 cup minced fresh chives
  • 1/4 cup plain, whole-milk Greek yogurt
  • 2 tsp onion powder
- Preheat oven to 425.
- Add the onions, shallots, thyme sprigs, and olive oil in a large roasting pan or baking dish.
- Season with salt and pepper.
- Roast the onion mixture, stirring and scraping down the sides every 10 minutes for 45-55 minutes, until everything's golden brown.
- Discard the thyme sprigs.
- Add the wine and vinegar, stirring to scrape up any brown bits from the bottom.
- Return to the oven and roast for another 15 minutes, stirring after 10.
- Meanwhile, in a large bowl, combine the sour cream, chives, yogurt and onion powder.
- When the onions are done, spread them on a baking sheet to cool.
- Once the onions have cooled, transfer them to a cutting board and mince.
- Transfer them to your large bowl and thoroughly combine.
- Season with more salt and pepper, to taste.