The flavor in this updated classic comes from caramelized shallots. While they cook, don’t stray far from the stove; there is a fine line between browned and burned. A drop of truffle oil adds a warmth that you do not get in onion-soup mix.
1/3 cup canola oil
6 large shallots, thinly sliced
1 pint (1 pound) sour cream
Small handful fresh chives, finely chopped
1 clove garlic, finely chopped
Salt and pepper, to taste
1 teaspoon truffle oil (optional)
1. In a skillet over medium-high heat, heat the oil. Add the shallots and cook, stirring often, for 10 minutes, or until evenly browned.
2. Line a plate with paper towels. With a slotted spoon, transfer shallots to the plate. Discard oil.
3. In a large bowl, stir together sour cream, chives, garlic, salt, pepper, truffle oil, if using, and shallots. Taste for seasoning; add more salt and pepper, if you like. Serve with potato chips, crackers, or crudites.
Karoline Boehm Goodnick