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Title: Sour Cream & Onion Dip
Categories: Vehetables, Dairy, Ciotrus
Yield: 7 servings

2 tb Vegetable oil
1 lb Yellow onions; thin sliced
2 Shallots; thin sliced
Salt & fresh ground pepper
1 c Sour cream
1 c Full fat Greek yogurt or
- sour cream
2 tb Fresh lemon juice
1 cl Garlic; finely grated
Olive oil; for drizzling
1/4 c Fine chopped chives

Heat oil in a large skillet over medium heat.

Add onions and shallots and season with salt and pepper.
Cook, stirring occasionally, until onions are softened
and starting to turn a nice golden brown, 15 to 20
minutes. Reduce heat to low and continue to cook,
stirring often to make sure the onions don't stick along
the bottom of the skillet. Cook until onions are a deep
golden brown and reduced by about half their original
size, another 45 to 55 minutes. Resist the urge to turn
up the heat to make them caramelize faster. It will lead
to burning.

Transfer onions and shallots to a cutting board and
finely chop. Place in a large bowl along with sour
cream, yogurt, lemon juice and garlic. Season with salt
and pepper.

Transfer to a serving bowl and drizzle with olive oil,
season with pepper and sprinkle with chives.

By: Alison Roman

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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