This dip will let you get away with all kinds of creative license. Try a Walla Walla sweet or Vidalia instead of the regular onion, reducing or even omitting the sugar. If you’re not a fan of leeks, use an extra onion of a different type. Or substitute a couple of shallots. You can swap out some of the sour cream for fresh ricotta or cream cheese. The main thing is to 1) use several members of the allium family, 2) caramelize the onions, and 3) refrigerate for several hours—ideally 24—before serving.
Ingredients
- 1/2 cup grapeseed oil
- 1 large yellow onion, peeled and minced
- 1/2 teaspoon salt
- small pinch of sugar
- 1 small leek root and outer leaves removed
- 3 garlic cloves, peeled and minced
- 3 scallions, roots removed, sliced thin
- 1 1/2 cups sour cream
- 1/4 cup chives, minced
Instructions
Add oil to a large skillet and heat over a medium-low flame. When hot, add the onions. Cook until soft and golden, about 10 minutes. Add salt and sugar.
Meanwhile, give the leek a proper bath—as if the Queen herself were coming. Cut lengthwise and rinse well under lukewarm water, using your fingers to expose the inner layers to the stream. Slice into thin half-moons, then immerse these in a bowl of lukewarm water to swish around well. Rinse and repeat.
Add to the onions and cook over medium-low heat for another 20 minutes or so, until the onions are light brown and well caramelized, and the leeks are soft. Add garlic. Cook on low heat for another 5 minutes. The mixture should be a deep golden brown flecked with green. Add scallions and cook on low for just 3 minutes more.
Strain, reserving the oil for another purpose. (It will be delicious.)
Cool and stir into sour cream, mixing well. Taste and adjust with more salt or sugar if desired. Refrigerate up to 24 hours for maximum flavour. Stir in chives just before serving.
