Chips 'n' Dip

Good for you for making extra caramelized onions the other day. Nice work. Now you can go to the trouble of making this moderately involved, glorified onion dip. And while you're at it you can make the chips, too. Out of garlic. But make sure to use elephant garlic; I forgot to order elephant garlic last night, so I made a batch with regular garlic, and right now I can't drink my Diet Dew fast enough. Yuck.

Caramelized Onion Pot de Creme

1 1/2 cups heavy cream

1/2 cup caramelized onions

1 Tbsp minced dill

1 tsp salt

1/4 cup caramelized onion juice

1/4 cup creme fraiche

2 whole eggs

4 egg yolks

- combine cream, onions, dill and salt over low to medium heat; coo 10 minutes

- strain through sieve, pushing to extract as much flavor as possible from the solid ingredients

- whisk in onion juice, creme fraiche and eggs; strain again

- divide between 12 small ramekins, 1 ounce in each

- bake covered in a water bath at 250 for 35 minutes, or until just set.

Elephant Garlic Chips

desired quantity of elephant garlic sliced 1 mm on Ted's truffle slicer

simmering water

warm clarified butter as needed

salt as needed

- pour simmering water over garlic slices and allow to cool to room temperature

- pat dry and gently toss garlic chips with butter to coat

- lightly salt and bake between two silpats at 250 until light brown and crispy - about 20 minutes

- store at room temperature