Ingredients
- 2 tablespoons mild extra virgin olive oil, such as Séka Hills
- 2 medium shallots, halved and thinly sliced
- 1/2 teaspoons sea salt
- 2 green onions, thinly sliced
- 2 tablespoons fresh chives, minced
- 5 ounces crème fraîche
- 1 1/4 cup grated Hafod Welsh Organic Cheddar
- 1/4 teaspoon freshly ground Black Tellicherry Peppercorns
Instructions
Heat the olive oil in a medium skillet over medium heat. Add the shallots, salt and half a cup of water. Cover the shallots and reduce the heat to medium low. Cook covered, stirring occasionally, until the shallots have softened and the water is almost evaporated, about 4-6 minutes (if the water starts to evaporate too quickly, add more a tablespoon at a time, as needed).
Uncover and sauté the shallots until they start to caramelize, about 3-4 minutes. Add the green onions and continue to sauté until the onions just start to wilt, about one minute more. Remove from the heat and let come to room temperature, about 10-15 minutes.
To make the dip, combine the cooled onion mixture with the remaining ingredients in a medium bowl. Stir to combine, taste and adjust seasonings, as necessary. Serve at room temperature with crackers, sliced bread or crudités.