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Onion Dip

A continuation of the dinner party. Anthony has been making a version of this dip for years now. He is very proud of it. We’ll probably be making this for Christmas, as we are doing our first feast of the seven fishes….we may even upgrade ourselves to caviar. Happy holiday’s!

Ingredients

• 8oz sour cream

• 1 onion diced small

• 2 shallots diced small

• 1 leek diced small

• 3 tablespoons butter

• 1 big clove garlic

• 1/4 cup white wine vinegar

• 1 lemon

• 1 bunch chive, chopped

• 1/2 bunch tarragon, chopped

• 1/2 bunch parsley, chopped

• 1/2 bunch dill, chopped

• Smoked trout roe, 1 jar (optional)

Instructions

1. Heat up a saute pan with a generous glug of olive oil on medium high heat, add your butter and heat until sizzling

2. Add in your diced leek, onion, and shallots, seasoning with salt.

3. Cook for around 10 minutes, stirring occasionally, until caramelized

4. Once caramelized, add in 1/4 cup white vinegar and reduce. Turn off and remove from heat.

5. Toss in all the chopped herbs, and give a stir.

6. Allow to cool for 20 min.

7. Add the sour cream to a bowl and add in the onion and herb mixture.

8. Now to season! Start with half a lemon, pinch of salt, and microplane the clove of garlic into the bowl. Mix well, tasting and seasoning to your liking.

9. Serve with smoked trout roe if you please! and potato chips, of course.