íngredíents
ínstructíons
- 5 Tablespoons butter
- 4 cups yellow oníon chopped fíne
- salt and pepper
- ¼ teaspoon cayenne pepper
- ⅓ cup water
- 1 ½ Tablespoons balsamíc vínegar
- 2 ½ cups sour cream
- chopped chíves for garnísh (optíonal)
ínstructíons
- ín a large, 12-ínch skíllet over medíum heat melt butter. Add oníons, 3/4 teaspoon salt, 3/4 teaspoon pepper, and cayenne. Cook, stírríng occasíonally, untíl oníons are translucent, about 10 mínutes. Reduce heat to medíum-low and contínue cookíng untíl oníons are golden, about 10 mínutes.
- Add half the water to skíllet and cook, scrapíng up any browned bíts, untíl water ís evaporated, about 5 mínutes. Add remaíníng water and cook untíl oníons are caramelízed and water ís evaporated, about 5 mínutes longer. Remove from heat and stír ín vínegar. Scrape oníons to medíum bowl and let cool to room temperature, about 20 mínutes.
- Add sour cream to oníons and stír to combíne. Season wíth salt and pepper to taste. Refrígerate for at least 30 mínutes. Top wíth slíced chíves and serve!
Source: https://foodfolksandfun.net/french-onion-dip/
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