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<\/a>Cooking the onions earlier today was fun- I made a large batch ( 3 pounds of onions) so I had two pans going to\u00a0caramelize them efficiently. After they were browned and very soft, I cooled them down and went about my day. \u00a0Later on I pulsed them in the food processor with sour cream, and a few dashes of the excellent Red Boat Fish Sauce<\/a> (or use another Asian fish sauce, or Worcestershire sauce) and a drop of sherry vinegar. Done.<\/p>\nNow I’ve got some delicate bubbly\u00a0ros\u00e9 chilling\u00a0and I’m ready to start dipping in.<\/p>\n
Caramelized\u00a0Onion Dip<\/strong><\/p>\n Serves 8-10<\/p>\n olive oil<\/p>\n 1 1\/2 pounds yellow onions, thinly sliced<\/p>\n coarse salt<\/p>\n 1 cup sour cream, preferably organic (better texture and a real, cultured cream flavor)<\/p>\n pinch of sugar, any type<\/p>\n pinch of cayenne pepper, optional<\/p>\n Asian fish sauce, about 3\/4\u00a0tsp or to taste<\/p>\n sherry or balsamic vinegar, about 1\/2 tsp, or to taste<\/p>\n Coat the bottom of\u00a0a large, heavy skillet with olive oil and place over high heat. When oil is shimmering, add onions and a large pinch of salt; cook, stirring occasionally, until browned and beginning to soften. Reduce heat to medium-low and continue to cook, stirring from time to time, until meltingly\u00a0tender-\u00a025-30 minutes. Add a pinch of sugar. Set aside until cooled to room temperature.<\/p>\n Transfer onions to food processor with sour cream and pulse until coarsely pureed. Season to taste with remaining ingredients. Best if allowed to stand for at least an hour so flavors can mingle.<\/p>\n Serve with the best potato chips you can find, and a bottle of sparkling wine.<\/p>\n <\/p>\n POST SCRIPT<\/p>\n In hindsight, maybe Devils on Horseback were in order…<\/p>\n Remove pits from large dates, such as Medjool. Tuck a small knob of blue cheese inside each date and wrap with thinly sliced bacon or pancetta. Roast in a hot oven until sizzling and the bacon is beginning to brown. Serve warm.<\/p>\n These are good served without bacon too. But I think the bacon is the devil part, and that’s the salient point. Don’t\u00a0forget the napkins!\u00a0Things may get messy.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" This election day has got me all- I don’t know what- amped up and wishful, I guess, and a little nervous too. I just can’t wait until this long season, with its animosity and tension, its media fixation and wasted … Continue reading ![\"devils](\"https:\/\/annakovel.com\/wp-content\/uploads\/2017\/02\/IMG_6197-e1486476088801-1024x946.jpg\")
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