Sunday, October 03, 2010

A little too good: caramelized onion dip

I made a mistake today. I made a caramelized onion dip earlier this afternoon around lunch time. The dip turned out well but perhaps a little too good for me to resist. I ended up eating two thirds of it for lunch... all on its own with just a little pita bread. In other words, I ate nearly an entire container of creme fraiche for lunch. Something this good needs to be shared with a group of people like as an appetizer at a cocktail or dinner party with veggies and pita bread.

I'm been on a bit of a kick with dips lately, Baba ghanoush is another good one. The great thing about dips is they're cheap, easy to make and usually last a few days as a snack. Not this one, not today. Do you have any favorites?

Caramelized Onion Dip (serves 6)
Adapted from Bon Appetit

2 tablespoons olive oil
2 onions, chopped
1 cup (250 ml) creme fraiche
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1 small garlic clove, minced
1 tablespoon cilantro, chopped
salt and pepper to taste

Heat oil in a frying pan over a medium heat. Add onions and saute until slightly softened, about five minutes. Turn down the heat to a medium low and cook until onions are a deep brown and begin to crisp slightly, about 40 minutes. Transfer the onions to a bowl and let them cool completely.

Add creme fraiche, curry powder, cumin, garlic, salt and pepper. Stir to combine and taste. Adjust spices to your liking, add cilantro and mix again.

Serve with veggies or pita bread.


Rowie said...

Oooh! That dip sounds amazing! This one's bookmarked for holiday parties for sure!!! Keep up the good work!

SixBalloons said...

Do you think it would work to caramelize onions, then whiz them into a white bean dip?

Melody Wey said...

Yes, I think that would work splendidly. Give it a try and find out, that's the only way to know for sure:)