I’ve been a little more nostalgic than usual and was struck by a flavour combination the other day when I had some caramelized onions lingering in my fridge (which is always a good idea. It can go into all kinds of things and add tons of flavour) and I needed a tasty condiment for a BLT. I stirred some caramelized onions into some plain yogurt and BOOM! Super flavour.
I was also reminded of a flavour that I had as a kid around Christmas time. When we had family friends or relatives come to visit, which was invariably throughout the month of December, it was the only time my parents bought potato chips. We never had junk food in the house. A practice that I appreciate more now as an adult. For the chips, my mom either made a dip or bought a dip. Either way, it was a twist on French Onion Dip.
In those days, it was usually packaged onion soup mix with sour cream. The onion flavour was savoury, somewhat potent and as salty as the chips. It was a shock to my childish palate and incredibly addictive. I often snuck to the coffee table to get more while my parents were engaged in conversation. It was a flavour memory that still lingers.
I don’t eat that much salt anymore, so when I had that spread the other day, it immediately triggered the idea to also make this as a dip. It fills that same savoury, addictive satisfaction without the tons of salt. Enjoy!!
- 500g/1 lb yellow onions, peeled and finely chopped
- 1 tsp oil
- 1 tsp salt
- Prepared Caramelized Onions
- 1 cup plain Greek yogurt
- In a medium pot over medium high heat, add the oil, onions and salt. Sauté and stir, scraping the bottom of the pan for 5-7 minutes. As the bottom of the pan starts to brown with sticking onions, add a few tablespoons of water. Reduce the heat to medium and continue to stir, adding a bit of water as needed. After about 20-25 minutes total, the onions should be deeply golden and sticky. Set aside in a medium bowl to cool.
- To the Caramelized Onions, add the Greek yogurt and stir together to combine. Serve as a dip with pita chips, as a spread on crostini or sandwich or stir it into any cream sauce at the last minute for a boost of flavour (it's especially good in mac n cheese 😉 ) or with oven-roasted potato wedges. Makes about 2 cups. Can be stored in an airtight container for 4-5 days in the fridge.