2 teaspoons olive oil
3 Vidalia or other sweet onions thinly sliced
6 dried apricots thinly sliced
1/2 teaspoon dried thyme
salt and pepper to taste
Caramelized Onion Spread with Baked Pita Chips
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6 pita breads
olive oil
sea salt (or kosher salt or other seasonings)
If you don't have Vidalia or sweet onions, substitute yellow onions and apricot or peach preserves
instead of the dried apricots for extra sweetness (or a pinch of sweetener if you feel the need). This
may seem like a lot when you first put it in the pan, but the onions will cook down tremendously and
you will end up with about 1 1/2 cups.
Heat the oil in a skillet over medium heat, add onions and sautee about 5 minutes until onions
begin to turn golden. Reduce heat and add apricots and thyme. Cover and cook until onions and
apricots are very soft and mixture is golden brown. Pulse in a food processor or blender or with an
immersion blender for a few minutes until spread is smooth, but still chunky. Add salt and pepper
to taste. Let cool, serve at room temperature with pita chips.
Spread olive oil on pita breads, sprinkle with salt or other seasonings. Cut into strips or triangles
as desired and place on a baking sheet. Bake at 400 degrees until crispy, approximately 5-7
minutes.