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French onion dip

(Food Styling/Sheryl Julian &Amp;Catherine Smart; Aram Boghosian for The Boston Globe)
December 15, 2010

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Serves 12

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