Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps

Ingredients

• 1 cup crème fraîche sour
• 8 servings chives fresh chopped
• 0.5 bunch cilantro leaves fresh
• 1.5 teaspoons garam masala 
• 2  garlic clove crushed
• 0.3 cup olive oil extra virgin extra-virgin
• 6  wholewheat pita breads 
• 3 cups onion sweet chopped (such as Vidalia or Maui; 2 medium)
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• sieve

Directions

1. Heat oil in heavy large skillet over medium heat.
2. Add onions and sauté 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.
3. Add garam masala; stir 1 minute.
4. Transfer to small bowl and cool completely.
5. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. Do ahead Can be made 2 days ahead. Keep refrigerated.
6. Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons.
7. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes.
8. Add chopped cilantro stems.
9. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.
10. Preheat oven to 350°F.
11. Cut each pita bread round horizontally in half.
12. Cut each round into 6 wedges.
13. 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.
14. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. Do ahead Can be made 1 day ahead. Store airtight at room temperature.
15. Sprinkle dip with chives; place on platter. Surround with pita crisps.