Sour cream and caramelized sweet onion sauce
Consider this sauce the sophisticated version of classic sour cream and onion dip. Featuring caramelized onions, the sauce is both sweet and creamy with a hint of umami—meatiness. It can be used cold as a topper for crudités or chips, but heated up with a little heavy cream it is an ideal sauce for grilled chicken breasts, pork chops or baked potatoes. It is also an excellent cold sauce for a composed salad. Use any variety of sweet onion such as Vidalia, Walla Walla or Maui Sweets for the best results.
Ingrediënten
MAKES: 480 ml
- 15 gunsalted butter
- 5 ml safflower oil
- 1 small sweet onion thinly sliced
- 2 cloves garlic whole
- Salt and freshly ground pepper to taste
- ½ tsp fresh thyme leaves
- 360 ml sour cream
- 120 ml heavy cream optional, for warm sauce
Instructies
- Heat the butter and oil in a medium frying pan over medium-low heat until the butter melts.
- Add the onion and fry for 2 to 3 minutes.
- Add the garlic and reduce the heat to low and continue to fry until the onion is deeply golden brown and soft, about 7 to 8 minutes.
- Season with salt, freshly ground pepper to taste and the thyme leaves.
- Fry for 1 minute more.
- Remove the onion from the heat and allow it to cool completely.
- Scrape the onion and garlic into the bowl of a food processor or blender and pulse a few times into a coarse paste.
- In a medium bowl, mix together the onion and sour cream and serve cold as a dip for crudités or chips.
- To use as a warm sauce, place the sour cream mixture in a small saucepan with the heavy cream over low heat.
- Heat the sauce for 1 to 2 minutes, whisking well the whole time.
Notes / Tips / Wine Advice:
Serve warm over fish, meats or steamed vegetables.
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