2 Tbsp Chipotle Olive Oil
3 Cups chopped sweet onions (such as Vidalia; about 2 medium)
1 ½ tsp Ras El Hanout
1 Cup sour cream
Heat oil in heavy large skillet over medium heat. 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.
Add Ras El Hanout; stir 1 minute. Transfer to small bowl and cool completely.
Mix in sour cream. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours.
Can be made 2 days ahead. Keep refrigerated. Enjoy with chips, pitas, or crackers.