2 tbsp Olive Oil
1 med white and/or yellow onion, any variety, chopped
1 tbsp Fresh Rosemary
Vinegar or Wine as needed
1 cup Sour Cream
1/4 cup Mayonnaise
2 Scallions or green onions, white and green parts, chopped
Sea salt and freshly ground pepper
- Over medium heat, heat the olive oil in a large skillet.
- Add the onions and chopped rosemary. Admittedly I didn't have fresh rosemary (because I am a jackass and went to the store to GET fresh rosemary and got home and realized that I did not actually buy the fresh rosemary that I needed) so I used dried rosemary and things turned out fine, although not quite as flavorful as the sample I had in the cooking class! Anywho...reduce heat to LOW and cook until onions are caramel colored and very soft, about 20-30 minutes. Stir occasionally to ensure onions get cooked evenly.
- If you find the onions are browning too quickly or starting to burn, reduce the heat a little and add a splash of vinegar (I used Red Wine vinegar) or wine. I also found that placing a piece of parchment paper tightly over the onions will trap their own moisture and ensure they don't cook too quickly or dry out in the pan.
- Remove onions from heat and let cool.
- In a food processor, combine the sour cream, mayonnaise, chopped scallions and caramelized onions in a food processor. Puree until smooth.
- Salt and pepper to taste and puree until combined thoroughly.
- Refrigerate until ready to serve.
- The recipe says it keeps for up to 4 days...mine is already half gone and I just made it tonight!
- I just served this with some Sweet Potato Chips that I found at the grocery store and it was fabulous!
- This dip could easily be served with other veggies, raw or cooked. Some suggestions would be: grilled asparagus, grilled sweet potato sticks, sweet potato fries, french fries, carrots...
- It can also be served with tortilla chips.
- For a healthier version, you could easily substitute the soy versions of sour cream (Toffuti offers a sour cream alternative) and/or soy or canola mayo.