Christmas Recipe 'Spiced Caramelized Onion Dip with Cilantro - Garlic Pita Crisps'

Whenever I serve homemade onion dip, the compliments come fast and furious. This one is extraordinary, made with sweet onions, warm spices, and crème fraîche. Garam masala, an Indian spice blend, used to be available only at Asian markets, but can now be found in the spice rack of most supermarkets. This dip is also excellent with good old potato chips.

Makes 6 to 8 servings

Make Ahead: The dip can be made up to 3 days ahead; the pita crisps can be made up to 8 hours ahead.

Ingredients DIP:
2 tablespoons vegetable oil
3 cups chopped sweet onions, such as Vidalia or Maui
11⁄2 teaspoons garam masala
One 8-ounce container (1 cup) crème fraîche or sour cream
Salt and freshly ground black pepper to taste
Chopped fresh chives, for garnish

Ingredients PITA CRISPS:
20 large fresh cilantro sprigs (about 1⁄2 bunch)
2 garlic cloves, crushed under a knife and peeled
1⁄4 cup extra virgin olive oil
6 pocket pita breads

Preparation:
1. To make the dip, heat the oil in a medium skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Reduce the heat to low and cook, uncovered, stirring often, until the onions are deeply browned, about 35 minutes. Add the garam masala and stir for 1 minute. Transfer to a medium bowl to cool.

2. Stir in the crème fraîche and season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours. (If making the dip ahead, cover and refrigerate.)

3. To make the pita crisps, pull the leaves from the cilantro, reserving the stems. Finely chop the leaves (you should have 3 tablespoons) and set aside. Heat the garlic and oil in a small saucepan over medium-low heat until bubbles surround the garlic, about 5 minutes. Coarsely chop the cilantro stems and add to the hot oil. Remove from the heat and let stand for 10 minutes. Strain through a sieve and discard the solids.

4. Position racks in the center and top third of the oven and preheat to 350°F. Using a serrated knife, split each pita in half crosswise. Cut each pita round diagonally into 6 wedges. Arrange the pita wedges on rimmed baking sheets. Drizzle with the cilantro-garlic oil and toss gently to coat. Bake for 5 minutes. Sprinkle the wedges with the cilantro leaves and bake until lightly toasted, about 5 minutes longer. Cool. (If preparing the pita crisps ahead, store uncovered at room temperature.)

5. To serve, sprinkle the dip with the chives and serve chilled, with the pita crisps.

This recipe was published in 'Christmas 101 - p17'.