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Serves: 4-6

1/4 cup (60 mL) olive oil

2 lb (910 g) large yel­low onions, thinly sliced

3 large shal­lots, thinly sliced 4 sprigs thyme

Kosher salt and freshly cracked black pep­per

1 cup (250 mL) white wine 2 tbsp (30 mL) cham­pagne vine­gar

2 cups (500 mL) sour cream

1/2 cup (125 mL) chopped fresh chives, plus 2 tbsp (30 mL) for gar­nish

4 strips cooked ba­con, roughly chopped 1/4 cup (60 mL) plain Greek yo­gurt

Juice of 1 le­mon

Everything sea­son­ing Potato chips of your choice

1. In a large skil­let, heat the olive oil over medium-high heat. Add the onions, shal­lots and thyme sprigs, and season with salt and pep­per.

2. Sauté for 10-15 minutes un­til the veg­eta­bles be­gin to caramelize. Re­duce the heat to medium and con­tinue to caramelize for a to­tal of 35 minutes un­til the onions and shal­lots are deep golden brown and caramelize­d.

3. Dis­card the thyme sprigs. Pour the wine and vine­gar into the skil­let and stir to scrape up any browned bits from the bottom of the pan.

4. Con­tinue to cook, stir­ring oc­ca­sion­ally, about 15 minutes longer, un­til the liq­uid has evap­o­rated. Spread the onion mix­ture out on a rimmed bak­ing sheet to cool.

5. Trans­fer the onion mix­ture to a medium bowl. Stir in the sour cream, chives, ba­con, yo­gurt and le­mon juice. Season with salt and everything sea­son­ing.

6. Gar­nish with the re­main­ing 2 tbsp (30 mL) of chives and serve with your favourite potato chips.


“It lev­els up any sort of onion-sour cream dip you’ve ever had in your life,” blog­ger Gaby Dalkin says of her ba­con dip. This recipe is fea­tured in Dalkin’s new cook­book Eat What You Want.

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