As seen in Bon Appétit
For the shallots:
2 3-oz. pkgs. Melissa’s shallots, peeled and sliced
1 tablespoon butter
1 teaspoon granulated sugar
4 cloves garlic, minced
2 teaspoons sherry vinegar
2 tablespoons parsley, finely chopped (a bit reserved for garnish)
2 tablespoons chives, finely sliced (a bit reserved for garnish)
Kosher salt
Black pepper
For the everything bagel topping:
1 teaspoon sesame seeds
1 tablespoon poppy seeds
1 tablespoon dried minced onion flakes
1 tablespoon dried minced garlic flakes
1 tablespoon caraway seeds
For the dip:
1 16-ounce container sour cream
1 bag pita chips or dipper of your choice
Heat a medium pan over medium heat. Melt the butter, and then add the shallots. Sprinkle the sugar over the shallots and season generously with salt and pepper, stir to combine. Cook, stirring occasionally, for 15-20 minutes, until shallots are soft and deeply golden. Adjust heat as needed between medium and medium-low to keep from scorching. Once shallots are deeply browned, add the garlic and cook 1-2 minutes, until just softened.
Deglaze the pan with the sherry vinegar, scraping up any browned bits from the bottom. Once the vinegar has evaporated, stir once more to incorporate completely. Turn off heat. Stir in parsley and chives, reserving a bit for garnish. Let shallots cool completely.
Mix all topping ingredients together in a small bowl. Heat a small pan on medium-low heat. Toast the mixture in the pan, tossing frequently, 2-3 minutes, until fragrant and lightly browned.
Transfer the mixture immediately to a sheet pan and spread out to cool.
Fold the cooled caramelized shallots into the sour cream and stir to mix thoroughly. Season with salt and pepper. Top generously with everything bagel mix, reserved parsley and chives. Serve with your favorite dipper.