Prep 30 mins
Cook 0 mins
This is from Sunset Magazine's June 2009 issue, in a Luau recipe feature. They suggest serving this addictive dip with potato chips. For best flavor, this recipe uses a sweet onion such as Maui, Vidalia, or Texas 1015.
- 2 tablespoons olive oil
- 2 sweet onions, halved and thinly sliced (Maui, Vidalia or Texas 1015)
- 1 cup sour cream
- 1⁄2 cup buttermilk
- 1 teaspoon kosher salt
- Heat oil in a large nonstick frying pan over medium heat. Add onions and cook, stirring occasionally, until brown, sticky, and caramelized, about 20 minutes. If it seems to be starting to burn, reduce heat to medium-low and add 1 tablespoons water, stirring well.
- Transfer onions to a small bowl and chill until cold, about 1 hour.
- Reserve a heaping tablespoon of the caramelized onions for a garnish.
- In a food processor, pulse remaining onions, sour cream, buttermilk, and salt just until combined.
- Transfer to a serving dish, top with reserved onions, and chill at least 1 more hour. It can be made ahead for up to two days and kept chilled.
Oh, this thing is so addictive! I just ate it with crackers and fingers. I used regular onions. Next time, I might add a little cayenne.Thanks for a great dip. It's one of those things you would eat in a restaurant and order it each time you go there or go there just becoz of this!