ingredients

• 1-2 tbsp olive oil
• 1-2 sweet large onions, diced
• kosher salt
• 1 carton of sour cream
• 3/4 to 1 c mayo (the real stuff, please)
• 2-3 cloves roasted garlic
• ground pepper (he says white, i say that's not something i have around the house and that so won't happen)

equipment

• saute pan
• spatula
• large bowl
• spoon
• knife

in the saute pan on medium, add oil, heat, then add onions and a sprinkle of salt. cook onions until carmelized (stirring every few minutes or more), about 20 minutes. the darker they are without burning, the sweeter and tastier it gets. remove from heat when carmelized, and let onions cool.

mix all other ingredients in a bowl, using the salt and pepper to taste, and try to get the garlic gloves into smaller bits. (the knife may help, or you can kind of squish them.) add onions when cooled.

refrigerate for an hour or two at least, stir again before serving.

 

 

© the bent sun as risen