Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps
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.
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
