Ingredients for Caramelized-Onion Dip with Coriander-Garlic Pita Crisps

• 2 colheres de sopa de óleo vegetal

• 725ml chopped sweet onions (such as Vidalia or Maui

• about 2 medium)

• 1 1/2 teaspoons garam masala

• 1 230g container crème fraîche or soured cream (1 cup)

• 1/2 bunch fresh coriander

• 1/4 xícara de azeite de oliva extra-virgem

• 2 dentes de alho, amassados

• 6 pita breads

• Chopped fresh chives

Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. Do ahead Can be made 2 days ahead. Keep refrigerated.

Finely chop enough coriander leaves to measure 2 tablespoons . Chop enough coriander stems to measure 3 tablespoons . Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped coriander stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.

Preheat oven to 177°C. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with coriander-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped coriander leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. Do ahead Can be made 1 day ahead. Store airtight at room temperature. Sprinkle dip with chives; place on platter. Surround with pita crisps.

Aviso Legal

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