Dips and sauces
Caramelized Shallot Kefir Onion Dip
Slow-cooked shallots turn sweet and deeply savory, then disappear into a cool, tangy kefir dip made for crisp vegetables or potato chips.
Make it
Method
- Warm the oil in a wide pan over medium-low heat. Add the shallots and salt.
- Cook for 25 to 35 minutes, stirring often, until the shallots are deep amber and soft. Lower the heat if the edges darken too fast.
- Stir in the Worcestershire sauce, then spread the shallots on a plate to cool completely.
- Fold the cool shallots, thyme, and pepper into the kefir cheese. Cover and chill for 30 minutes.
Cool the browned shallots first
Deep browning gives shallots their sweetness. Cooling them completely protects the thick kefir texture and keeps the finished dip fresh rather than greasy.
Store it
Press reusable wrap against the surface, keep at 4°C or colder, and use within 3 days.
Onion or shallot?
Use 250 g prepared yellow onion in place of the shallots. The slices may take longer to brown; follow the amber colour and softness. For vegetarian or gluten-free needs, check the Worcestershire label; the kefir base still contains milk.
If the onion tastes bitter
Dark, scorched edges can make the shallots bitter; lower the heat if they brown faster than they soften. Taste the cooled shallots before adding dairy, so a burnt batch does not spoil the dip. Thin kefir cheese can loosen the mixture; drain it before mixing.