Caramelized Onion Pho Dip
This is a twist on the party classic – caramelized onion dip. It is a little fancier but still simple to make, requiring just a few steps beyond the packaged grocery store version. Chopped onions are slowly cooked until they are caramelized, then are stirred together with sour cream and pho inspired aromatics like cilantro and ginger. The dip is best made a bit ahead of time so the flavors have time to meld. While the dip is great with kettle cooked potato chips I love it with grilled naan bread.
2 tablespoons extra-virgin olive oil
2 tablespoon unsalted butter
1 medium red onion, thinly sliced
1¼ cup sour cream
1 tablespoon chopped cilantro
1 teaspoon grated lime zest
1 teaspoon grated ginger
½ teaspoon onion powder
Kosher salt, as needed
Freshly ground black pepper, as needed
Grilled naan, for serving
Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt then add the onions. Sauté until the onions are soft and tender, about 10 minutes, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are uniformly brown and caramelized, about 30 minutes.
In a medium bowl stir together the caramelized onion with the sour cream, cilantro, lime zest, ginger and onion powder. Season to taste with salt and pepper.
Cover the dip and refrigerate for at least 30 minutes to let the flavors come together.
Serve with grilled naan bread.
Serves 8 to 10.