Heat oil in large nonstick pan over medium heat. Add onions and
cook, stirring occasionally, until brown, sticky and carmelized,
about 20 mins. Add water if onions start to burn prematurely.
Transfer onions to small bowl and chill.
Reserve 1 T onions. In food processor, pulse remaining onions,
sour cream buttermilk and salt just until combined. Transfer to
serving dish and top with reserved onions. Chill at least 1 hour.
Originally Submitted
5/24/2009
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