Serves 8 (makes about 2 cups)

Who doesn’t remember — and remember loving — dip made from onion soup mix and sour cream? It was the perfect partner for potato chips. Do that experience one better in this homemade version, cooking onions until they’re meltingly tender and sweet, then stirring them into a combination of yogurt and sour cream. A sprinkle of browned, crisp shallots on top boosts the flavor. Serve with chips, pretzels, or crackers.

5 tablespoons olive oil

1 large sweet onion, chopped

1 medium yellow onion, chopped

¾ cup sour cream

½ cup plain Greek yogurt

2 tablespoons soy sauce

Salt and pepper

1 large shallot, sliced thin crosswise and separated into rings

1. In a large skillet over medium heat, heat 3 tablespoons of the oil. Add the onions (you should have about 3½ cups total) and cook, stirring occasionally, for 15 to 20 minutes or until softened and starting to turn golden. Raise the heat to medium-high and cook, stirring frequently, for 5 to 7 minutes more or until the onions turn brown and are nicely caramelized. Remove from the heat. Scrape the onions into a medium bowl. Cool completely.

2. Add the sour cream, yogurt, and soy sauce to the onions and blend well. Season to taste with salt and pepper. Chill until serving. (If making ahead, cover with plastic wrap and refrigerate for up to 3 days.)

3. In a medium skillet over medium-high heat, heat the remaining 2 tablespoons of oil. Add the shallot rings and cook in a single layer, turning occasionally, for about 5 minutes or until browned. Using a slotted spoon, transfer to a plate lined with paper towels. Cool.

4. Transfer the onion dip to a serving bowl. Sprinkle with the shallots. Lisa Zwirn

Lisa Zwirn can be reached at lisa@lisazwirn.com.