- 2 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 8 cloves garlic, minced, divided use
- 1 tablespoon dried thyme
- 1 medium shallot, minced
- 1 cup crème fraîche (or light or regular sour cream)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon onion powder, optional
- Salt and pepper to taste
Cook onions in olive oil over low heat until partially caramelized. This will take about 1 hour. Make sure to stir occasionally.
As onions begin to caramelize, add half the minced garlic and dried thyme. (Most recipes will have you add these at beginning of caramelization process, but to me garlic loses its “punch” and thyme can get hard/crunchy if cooked too long.) Cook mixture an additional 30–60 minutes, until onions are fully caramelized and golden brown. Let cool.
In a bowl, mix remaining 4 cloves garlic, shallot, crème fraîche, apple cider vinegar and onion powder (if using). Fold cooled onions into crème fraiche mixture. Season with salt and pepper to taste.
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