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Caramelized Onion Dip
Nb persons: 0
Yield: about 2 cups
Preparation time:
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| If you have a hard time finding onion powder (not the same as onion salt), feel free to use crushed dehydrated onion flakes. Just add to taste. | |
| 2 tablespoons | extra virgin olive oil |
| 2 large | yellow onions, (about 1 1/2 pounds), finely chopped |
| 3/4 cup | sour cream, (low-fat is fine if you like) |
| 3/4 cup | Greek yogurt, (low-fat is fine if you like) |
| 3 teaspoons | dehydrated onion powder, granulates (salt-free, natural) |
very scant 1/2 teaspoon salt
In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized - roughly 40 or 50 minutes (see photo). Set aside and let cool.
In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. I think this dip is best at room temperature.
Makes about 2 cups.
Recipe uploaded with Shop'NCook for iPhone.
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