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.
MAKES: 1½ to 2 cups (360 to 480 ml)
PREP TIME: 5 minutes
COOK TIME: 12 to 15 minutes
INGREDIENTS:
- 1 tbsp (15 g) unsalted butter
- 1 tsp (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
- 1½ cups (360 ml) sour cream
- ½ cup (120 ml) heavy cream (optional, for warm sauce)
INSTRUCTIONS:
- 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.
- Serve warm over fish, meats or steamed vegetables.
