Recipe and image provided by the National Onion Association (www.onions-usa.org)
Makes 1 quart, 4 to 6 servings
3 cups sliced onion (12 ounces)
2 tablespoons olive oil
1-1/2 cups mango pulp
1-1/2 cups chicken broth
1/2 cup coconut milk
1 tablespoon chopped fresh dill weed
1/2 teaspoon pepper
Sour cream
Fresh dill weed
2 ounces small cooked shelled shrimp
Sauté onions gently in oil until tender and sweet, about 15 minutes. Set aside 1/3 cup onion for topping. Turn remaining onion into electric blender along with mango, broth, coconut milk, chopped fresh dill and pepper. Process until pureed. Chill. Serve in stemmed glasses or in wide-rimmed bowls with a dollop of sour cream in center of each. Curl the reserved onion over the sour cream and garnish each with fresh dill and small kabob of shrimp.