Caramelized-Onion Dip With Cilantro-Garlic Pita Crisps

• 2 tablespoons vegetable oil
• 3 cups chopped sweet onions (such as Vidalia or Maui; about 2 medium)
• 1 1/2 teaspoons garam masala
• 1 8-ounce container creme fraiche or sour cream (1 cup)
• 1/2 bunch fresh cilantro
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, crushed
• 6 pita breads
• Chopped fresh chives

1. Heat oil in heavy large skillet over medium heat. Add onions and saute until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in creme fraiche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours.
2. Can be made 2 days ahead. Keep refrigerated.
3. Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.
4. Preheat oven to 350u0b0F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool.
5. Can be made 1 day ahead. Store airtight at room temperature. Sprinkle dip with chives; place on platter. Surround with pita crisps.

vegetable oil, sweet onions, garam masala, creme fraiche, fresh cilantro, extravirgin olive oil, garlic, pita breads, fresh chives

Taken from www.epicurious.com/recipes/food/views/caramelized-onion-dip-with-cilantro-garlic-pita-crisps-236164 (may not work)