This amazing dip works all year round… No matter what the season, it fits right in and is mind blowing.

The key is roasting the onions and shallots for a very long time. I doubled the time the recipe called for. Just be sure to stir every 10-15 minutes.

Also, I never have sherry vinegar on hand so I use dry sherry.

No standard crackers are worthy. I prefer plain bagel chips or even Melba toast. Toasted points would also be delicious.

Make it a day or two in advance and it’s so much tastier.

Yum!!!

http://www.bonappetit.com/recipe/caramelized-onion-and-shallot-dip