Windsor Star - - YOU -

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.

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