The young upstart phemon vs. Ray Lewis’ last season. Not to mention my sport fan grandkids all live in the Bay Area. One decision to not fret over – the great Super Bowl Sunday snacks, as in my once a year indulgence of potato chips and dip (see dip recipe below). Here’s to many hours spent in front of the t.v. Bonus – the game will be over before Downton Abbey comes on. Just roll me to bed after.
2 Maui onions (or other sweet onions), halved and thinly sliced (about 5 cups)
1 cup sour cream
1/2 cup buttermilk
1 teaspoon kosher salt
1. Heat oil in a large nonstick frying pan over medium heat. Add onions and cook, stirring occasionally, until brown, sticky, and caramelized, about 20 minutes. If the pan starts to burn, reduce heat to medium-low and add 1 tbsp. water, stirring well. Transfer onions to a small bowl and chill until cold, about 1 hour.
2. Reserve 1 tbsp. onions. In a food processor, pulse remaining onions, sour cream, buttermilk, and salt just until combined. Transfer to a serving dish, top with reserved onions, and chill at least 1 hour.
Make ahead: Up to 2 days and chill.
Note: Nutritional analysis is per 2-tbsp. serving.