The victim: the tip of my right thumb. I'll spare you any more deets, but the recipe that follows was totally worth the band-aids, gauze bandages, throbbing, and blood loss.
UPDATE: Find this recipe featured on one of the best travel websites, HomeAway.co.uk.
And check out other delicious ideas *here*.
Triple Onion Dip
(from Food and Wine)
3 shallots, very thinly sliced (1 cup)
2 scallions, thinly sliced (1 cup)
1 onion, very thinly sliced (1 1/2 cups)
2 cups full-fat or light sour cream, or whole-milk plain Greek yogurt
Salt and freshly ground pepper
3 cups canola oil, for frying
- Set a strainer over a heatproof bowl. In a large saucepan, heat the oil with the shallots, scallions and onion and fry over moderately high heat, stirring frequently, until the onions are browned, 18 to 20 minutes. Carefully pour the onions into the strainer and shake off the excess oil. Spread the onions on a paper towel–lined plate to drain. Let cool for 5 minutes. Reserve the oil for another use.
- In another bowl, fold the onions into the sour cream; season with salt and pepper.