Heat the oil in a large nonstick frying pan over
medium heat. Add the onions and cook, stirring
occasionally, until brown, sticky and caramelized
(about 20 minutes). If the pan starts to burn,
reduce the heat to medium-low and add 1 tablespoon
of water, stirring well. Transfer the onions to a
small bowl and chill until cold (about 1 hour).
|
Reserve 1 tablespoon of the onions.
In a food processor, pulse the remaining onions,
sour cream, buttermilk and salt until just
combined. Transfer to a serving dish and top with
the reserved onions. Chill for at least an hour
before serving.
|