Caramelized Spring Onion Dip with Spring Vegetable Crudités
Makes about 2-1/2 cups
2 tablespoons canola oil
3 cups chopped spring onion, white and pale green part only
1 cup fresh rindless goat cheese, at room temperature
2/3 cup crème fraîche
¼ cup plus 2 tablespoons buttermilk
2 tablespoons onion powder
1 tablespoon garlic powder
½ teaspoon freshly ground black pepper
Thinly sliced fresh chives for garnish
Various vegetables for crudités
Heat the oil in a saucepan over medium-high heat. Add the onion and a pinch of salt. Lower the heat to medium. Cook, stirring often and reducing the heat as needed to prevent burning, until the onion is meltingly soft, dark, and sweet, about 35 minutes. Add a splash of water whenever the onion threatens to stick or scorch. Transfer the onion to a bowl or baking sheet and let cool completely.
In a bowl, whisk together the goat cheese, crème fraîche, buttermilk, onion powder, garlic powder, pepper, and 1 teaspoon salt. Whisk in water as needed to thin to dip consistency. Stir in the cararmelized onion. Transfer to a serving bowl and garnish with chives. Surround with crudités and serve.