Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps

Name: Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps
Total time: 1 h 12 min
Yield: 8 servings
Ingredients: 2 tablespoons vegetable oil; 3 cups chopped sweet onions; 1½ teaspoons garam masala; 1 cup crème fraîche; ½ bunch fresh cilantro; ¼ cup extra-virgin olive oil; 2 cloves garlic; 6 pieces pita breads; 2 tablespoons fresh chives

A sophisticated appetizer featuring sweet caramelized onions blended with creamy crème fraîche, seasoned with aromatic garam masala, and served with homemade pita crisps infused with cilantro-garlic oil.

8 servings

1 hr 12 min

Published October 4, 2025

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Ingredients

•2 tablespoons vegetable oil
•3 cups chopped sweet onions
•1½ teaspoons garam masala
•1 cup crème fraîche
•½ bunch fresh cilantro
•¼ cup extra-virgin olive oil
•2 cloves garlic
•6 pieces pita breads
•2 tablespoons fresh chives

Cooking Instructions

1.
Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. Do ahead Can be made 2 days ahead. Keep refrigerated.
47 min
2.
Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.
15 min
3.
Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. Do ahead Can be made 1 day ahead. Store airtight at room temperature. Sprinkle dip with chives; place on platter. Surround with pita crisps.
10 min

Cooking Instructions

Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. Do ahead Can be made 2 days ahead. Keep refrigerated.

47 min

Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.

15 min

Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. Do ahead Can be made 1 day ahead. Store airtight at room temperature. Sprinkle dip with chives; place on platter. Surround with pita crisps.

10 min