Onion Dip
2 tablespoons olive oil
2 Maui onions halved and thinly sliced (about 5 cups)
1 cup sour cream
½ cup buttermilk
1 teaspoon kosher salt
Heat the oil in a large nonstick frying pan over medium heat. Add the onions and cook, stirring occasionally, until brown, sticky and caramelized (about 20 minutes). If the pan starts to burn, reduce the heat to medium-low and add 1 tablespoon of water, stirring well. Transfer the onions to a small bowl and chill until cold (about 1 hour).
In a food processor, pulse the remaining onions, sour cream, buttermilk and salt until just combined. Transfer to a serving dish. Chill for at least an hour before serving.
2 tablespoons olive oil
2 Maui onions halved and thinly sliced (about 5 cups)
1 cup sour cream
½ cup buttermilk
1 teaspoon kosher salt
Heat the oil in a large nonstick frying pan over medium heat. Add the onions and cook, stirring occasionally, until brown, sticky and caramelized (about 20 minutes). If the pan starts to burn, reduce the heat to medium-low and add 1 tablespoon of water, stirring well. Transfer the onions to a small bowl and chill until cold (about 1 hour).
In a food processor, pulse the remaining onions, sour cream, buttermilk and salt until just combined. Transfer to a serving dish. Chill for at least an hour before serving.
