Onion cream

There is something special about slowly sauteed onions. They turn from super pungent to mellow and mild. I once was an onion hater. Not just in my mind, but my body rejected them, and nothing could change that, yet it changed one day when my sister-in-law cooked an Indian dinner. She sauteed those onions slowly, and after 18 years of disgust towards these beauties, I just started eating them from the pan. Who knows why and maybe we don't even have to know why, but since that day, I have been eating them more and more. Although I still do not get excited about raw onions, I love them caramelized in a tart, French onion soup, and many other ways. Here they have been sauteed for a while. In this cream, you can use it for dipping that freshly baked sourdough bread into it. You can put it in a tortilla or serve it with baked beetroots, carrots, and various types of meat.

300 g plain yoghurt
300 g sour cream
chilli, if desired
a little oil for serving


onions:
5 tbsp extra virgin olive oil
300 g peeled onions, thinly sliced
sea salt to taste
1 tbsp dried oregano
2 tbsp honey
1/3 tsp smoked paprika
20 g hard cheese, finely grated
freshly ground black pepper to taste



Mix the cream and yoghurt and put it in a fine sieve over a bowl. Let it drain for about 2-4 hours.

Meanwhile, put oil, onions, salt and oregano in a pan and simmer on low heat for about 30 minutes until soft. Then add honey, turn up the heat, and fry until the onions start to caramelise. Remove and cool completely.

Put onions in a bowl, add the strained cream and yoghurt, paprika, grated cheese, salt, and pepper. Stir. Put it in a dish, spread it out, pour oil over it, and sprinkle with chilli. Serve with just bread or with bread and grilled meat.