On the first weekend of February, we have Super Bowl. On the last, carnival – which we will celebrate with a Netflix binge-watch. These things call for a little snack, don’t they? 😉
To begin our Dip Tertulias, I (slightly) adapted this recipe by Rita Lobo, a fantastic Brazilian TV chef, because I was out of yellow onions. 🙂 I’ve made the original recipe, but truth be told, it’s much better with red onions!
350 g sour cream or crème fraîche
2 large red onions (or 4 medium), sliced as thinly as you can
4 Tbsp of olive oil
Juice of 1 lemon
Salt, pepper, and nutmeg, to taste
Start by slicing the onions. If you have a mandolin, here’s your chance to finally use it! 😀 As I don’t have one (yet), I used a very sharp knife to get the job done.
In a large skillet, heat two Tbsp olive oil on low heat and add the onions. Now it’s time to caramelize: stir the onions every now and then, until their texture changes considerably – they’ll be soft and the white part will be translucent. Here, this process took around 20 minutes. Rita Lobo said that “it’s no use turning up the heat: the onions will burn instead of caramelize,” so I obeyed!
In a bowl, mix the sour cream with the remaining olive oil, the lemon juice, and the seasonings. Set aside.
When the onions are nicely caramelized, set aside a small portion for garnish, and chop the rest REEEALLY thinly. Add the chopped onions to the seasoned sour cream. Cover and chill in the fridge. Serve with crackers or sliced carrots and cucumbers.
This is a good recipe for a game night (here, Cards Against Humanity), because it is not only tasty, but can also be made the day before!