If you don't eat all the caramelized onions at once, or if you want some variety in their use, be sure to try making this sauce-dip.The sourness of the sour cream is complemented by the sweetness of the onions, and the yogurt makes the sauce taste deeper, less intrusive and overpowering than if only sour cream was used.Recipe from America's Test Kitchen "100 Techniques”
a few stalks of chives (I substituted green onions)
¾tsp.distilled white vinegar (I used white wine vinegar)
½tsp.salt
⅛tsp.black pepper
Instructions
Finely chop caramelized onions (optional).Wash the chives and finely chop them. If, like me, you are using green onions, rinse, cut off the white part, and finely chop the green part.
In a bowl, mix together the sour cream, yogurt and caramelized onions.
Add vinegar, salt, freshly ground black pepper and 2/3 of the green onions.Taste, adjust for salt as needed.
Stir all ingredients until smooth.
Cover the sauce with clingfilm and place in the refrigerator for at least 40 minutes.
Stir again, sprinkle with remaining green or chives and serve.