yields: 3 cups (6-8 appetizer servings)
time: 45 minutes
active time: 15 minutes
1 tbsp unsalted butter
1 large sweet onion, thinly sliced
3 tbsp this little goat went to hong kong, divided, plus more to taste
2 tsp kosher salt
1/4 cup heavy cream
1 1/2 cups sour cream
1/4 cup thinly-sliced scallions, plus more for topping
this little goat went to new york everything crunch, for topping (optional)
chips, crackers or crunchy veggies, for serving (optional)
Melt the butter in a medium sauté pan over medium heat. Once melted, add in the onions. Sauté until beginning to turn translucent and tender, about 5 minutes. Whisk in 2 Tbsp Hong Kong sauce and 1 teaspoon salt. Reduce the heat to medium-low/low and continue cooking, stirring occasionally, until the onions are well caramelized and very soft, about 15-20 minutes more. Remove from the heat and let cool.
Once the onions are cooled, whisk together with the remaining ingredients until well combined. Season to taste with salt and additional Hong Kong sauce, as desired.
Top with more sliced scallions and a sprinkle of New York everything crunch, if desired. Serve alongside chips, crackers or your favorite crunchy veggies!