INGREDIENTS

2 Tbsp Chipotle Olive Oil
3 Cups chopped sweet onions (such as Vidalia; about 2 medium)
1 ½  tsp Ras El Hanout
1 Cup sour cream

STEPS

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 Ras El Hanout; stir 1 minute. Transfer to small bowl and cool completely.

Mix in sour cream. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours.

Can be made 2 days ahead. Keep refrigerated. Enjoy with chips, pitas, or crackers.

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