Melted Shallot Dip

I think of shallots as the charming, sweeter siblings of onions. They might not be as loud, but it’s time to pass them the mic, because the shallots have something to SAY! We are melting them into creamy perfection here, and adding layers of spice, acid, and fat to amplify their subtle sophistication. Like French onion dip, but fancier. If you want to try out my preferred delivery vessel, grab a chip and take a dip. And be quick about it—this is always the first thing to disappear from the table. 

Pro tip: The bigger the shallots, the fewer you have to peel. This dip will taste even better after a day in the fridge.