Our cookbook of the week is Eat What You Want by chef Gaby Dalkin. Over the next three days, we’ll feature more recipes from the book and an interview with the author.
The secret to Gaby Dalkin ’s exceptional dip lies in what may seem like an inordinate amount of onions (nearly one kilogram) and an undue length of time (roughly an hour). When caramelized with a few shallots, stirred together with sour cream, chives, bacon, yogurt and lemon juice, and spiced with everything seasoning mix, it all makes sense.
While true caramelization doesn’t require much hands-on effort, it does require time. “Yes, it takes a minute to caramelize those onions but I promise it’s worth it,” says Dalkin. “It levels up any sort of onion-sour cream dip you’ve ever had in your life, and it will be your new staple.”
Serve the dip with potato chips for Father’s Day (it’s also great with crudités). “If there is something your dad wants to watch, or if you do a movie night or anything like that,” she adds, “this is the perfect snack food.”
BACON FRENCH ONION DIP
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 (240 mL) white wine
2 tbsp (30 mL) champagne vinegar
2 cups (480 mL) sour cream
1/2 cup (30 g) 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
Step 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. Sauté for 10 to 15 minutes, until the vegetables start 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.
Step 2
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. 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.
Step 3
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. Garnish with the remaining 2 tablespoons of chives and serve with your favourite potato chips.
Serves: 4 to 6
Reprinted from What’s Gaby Cooking: Eat What You Want by Gaby Dalkin. Copyright © 2020 Gaby Dalkin. Photography by Matt Armendariz. Published in 2020 by Abrams, an imprint of ABRAMS.
Copyright Postmedia Network Inc., 2020
