Caramelized Onion Dip
Yield: 12-16
  • 2 pounds large yellow or white onions (2-3 large onions)
  • 4 shallots
  • fresh thyme
  • olive oil
  • 1 cup white wine
  • 2 cups plain greek yogurt
  • ¼ cup sour cream
  • 2 tsp onion powder
  • salt and pepper
  • fresh chives, minced
  1. Preheat oven to 450°. Slice onions and shallots thinly and spread out on a sheet pan or roasting pan with some sprigs of thyme. Drizzle with olive oil, toss to coat, and season generously with salt and pepper.
  2. Roast for an hour, stirring every 20 minutes.
  3. Remove from oven and immediately pour the white wine into the pan, scrapping up anything stuck to the bottom.
  4. Roast another 15 minutes. Cool completely and remove the thyme.
  5. Place onions in a food processor and pulse to chop finely (you can also do this the old fashion way with a knife).
  6. Mix together yogurt, sour cream and onion powder. Stir in onions. Season with salt and pepper.
  7. This can be made a few days in advance. When ready to serve, garnish with fresh chives.
Recipe by Eat Some Wear Some at