- 2 Tbsp. unsalted butter
- 3 medium spring onions halved and thinly sliced
- 1 ½ cups sour cream
- ½ pound chèvre (goat) cheese
- 1 Tbsp. flat leaf parsley, finely chopped
- ½ tsp. onion powder
- ½ tsp. Worcestershire sauce
- Sea salt and ground pepper to taste
In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 25 minutes. Add 2 Tbsp. of water and cook until the water has evaporated, about 3 minutes. Let the onions cool slightly, about 15 minutes.
In a large bowl mix the sour cream with the goat chèvre, parsley, onion powder and Worcestershire sauce until smooth. Stir in the onions and season with salt and pepper. Transfer the cooled onions to a cutting board and coarsely chop. Stir onions into the bowl. Season with salt and pepper.
Serve with chips, bread or as a sandwich spread. Will keep in the refrigerator for up to three days.
Chèvreis the French word for goat, and chèvre cheese refers to cheese made from goat’s milk. Many cultures around the world make different types of chèvre cheese. Typically in America you will find a soft and slightly crumbly type similar to that of cream cheese. Goat cheese is superior in digestibility when compared to cow’s cheese, which is why many people with a dairy intolerance do okay with goat cheese. Goat cheese is also higher in Vitamin A & D. Onions are a staple in many dishes around the world. Onions warm the body and promote circulation. They have antioxidant, anti-inflammatory, and antiviral properties that help to remove heavy metals and parasites from the body. Onions can also help treat the common cold and constipation. To caramelize an onion you cook it at a low temperature for a long period of time, this helps to break down the cell walls and release it’s sweet sugars. Spring onions can be especially sweet and juicy. Parsley is the world’s most popular herb. It is a superior source of vitamin A, has three times as much vitamin C as an orange and twice as much iron as spinach. Go ahead top that dish with some fresh parsley or brew a strong herbal tea!