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Makes about 1 1/2 cups
5 minutes preparation time
40 minutes cooking time
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large sweet onion, such as Vidalia, cut in half through the top, then cut into slivers
1-2 tablespoons red wine vinegar
1 8-ounce container quark or sour cream
salt and pepper to taste
Heat the olive oil and butter in a large sauté pan over medium heat. Add the onions and sauté them, stirring occasionally, until they are a deep golden brown. This could take as long as 40 minutes, but you don't need to stir them constantly, so feel free to do something else while they're cooking, like help out with homework, read a story, or whip up some other fabulous dish). If the pan becomes too brown, add a splash of water to loosen any of the caramelized onions that have stuck to the pan.
When the onions have cooked completely, add the vinegar and stir vigorously with a wooden spoon to make sure that you loosen any caramelized bits on the pan. Let the onions cool, then chop them coarsely.
In a small bowl, mix together the onions and quark or sour cream and seasonings. Taste and add a bit more salt if needed to balance out the sweetness of the onions. Serve with chips or veggies.