Mike Garten
No soup mix here! Rich caramelized onions and a splash of sherry are the secret to this flavor-packed dip.
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3
large onions, thinly sliced
1
tbsp.
tbsp.
fresh thyme leaves
1/2
c.
c.
full-fat Greek yogurt
1
tbsp.
tbsp.
grated lemon zest
1/4
c.
c.
chopped fresh chives
Baguette, sliced and toasted, for serving
- Melt butter in large skillet on medium-low. Add onions, season with 1/2 tsp salt and 1/4 tsp pepper, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
- Increase heat to medium and cook, stirring frequently, until deep golden brown, 30 to 40 minutes. (Add 1 to 2 Tbsp water if onions stick or pan browns). Stir in thyme and cook 1 minute. Stir in sherry and simmer until evaporated. Let cool.
- Mix in crème fraiche, yogurt, and lemon zest until smooth. Fold in all but 1 Tbsp chives. Let stand 30 minutes to let flavors meld before serving.
- Sprinkle with remaining chives and serve with toasted baguette.
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Source : Goodhousekeeping
