Summer is not meant to be spent stuck inside all day cooking. Meals should be quick and easy and involve less time hovering over high heat stovetops. This French onion dip recipe doesn’t require you sticking by the stove to caramelize onions continuously, the oven takes care of it for you with little babysitting. Once the onions are cooked and cooled, just stir everything together and your dip is ready. —Justin Burke-Samson

French onion dip
Yields 16 servings

Ingredients
2 large yellow onions, thinly sliced
2 large red onions, thinly sliced
2 shallots, thinly sliced
4 thyme sprigs
1/4 cup olive oil
Salt and freshly ground black pepper, to taste
1 cup white wine
2 tablespoons apple cider vinegar
2 cups sour cream
1/4 cup plain whole-milk Greek yogurt
1/4 cup chives, minced
2 teaspoons onion powder

Directions
1. Preheat oven to 425°
2. Mix onions, shallots, thyme, and oil in a large roasting pan. Season with salt and pepper.
3. Roast onion mixture, stirring and scraping down sides of pan every 10 minutes, until mixture starts to turn golden brown, 45-55 minutes.
4. Remove from oven and discard thyme. Add wine and vinegar to the pan, then stir to scrape up any browned bits from bottom of pan. Return onion mixture to oven.
5. Continue roasting until deep golden brown and caramelized, about 15 minutes. Let cool.
Once cooled, mince onion mixture.
6. Transfer minced onions to a medium bowl. Stir in sour cream, yogurt, chives, and onion powder. Season with salt and pepper. Cover and chill until ready to serve.

DO AHEAD: Dip can be made up to three days in advance.

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