Made this French onion dip with caramelized onions and Greek yogurt for an app to serve with crudités. And potato chips, since Mom broke down and decided that they were necessary with this dip.
I didn’t cook the onions with 1/4 cup oil; that seemed like a lot, so I just did a drizzle. I thought the chopped onions would shrink more than they actually did; therefore, you should actually finely chop the onions (it’s amazing how some recipes have instructions that make a difference).
I didn’t quite use all the yogurt, and I didn’t use up all the onions (on the day that Yang and I baked, we spoonfuls into our grilled cheeses for lunch). Otherwise, you have a massive amount of dip.
This French onion dip with caramelized onions and Greek yogurt was really tasty. The onions were sweet, with only a hint of crunch. The yogurt tasted so rich, so much like sour cream, it was unbelieveable. And yes, while it was good with cucumbers, the chips took it over the top. My cousin and I thought it tasted like animal fries from In-n-Out, which spurred my decision to make them (with oven-baked fries, cheddar and a modified dip with the addition of ketchup and relish). The fries didn’t quite work out, but it was fine. In-n-Out is a five minute walk from my dorm (don’t worry, though, I’ve only been there once this school year), and I only used a little bit of the dip for the fries, so there was plenty more to slather onto chips/cucumbers/everything.
French Onion Dip with Caramelized Onions and Greek Yogurt
from The Kitchn
4 onions, finely chopped
1 clove garlic, minced
1 T Worcestershire sauce
leaves from 2 sprigs thyme
2 cups Greek yogurt, room temperature (whole milk please!)
veggies and chips for serving
- Add some oil and onions with a big pinch of salt to a large pan over medium-low heat. Caramelize deeply, until the onions are soft and dark brown.
- Add the garlic and stir for several seconds. Turn off the heat and stir in the Worcestershire and thyme. Cool.
- In a bowl, mix the onions and yogurt until blended. Add salt and pepper to taste.
- Refrigerate for several hours or overnight so that flavors can blend.
- Serve with crudites and chips.