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French Onion Dip with Caramelized Onions & Greek Yogurt Recipes from The Kitchn

kept bymlehet
recipe byThe Kitchn

The thyme and homemade celery salt are optional, but I really like the bright, vegetal quality they offer to the dip.
The dip tastes better if it's given several hours for the flavors to blend. It can even be made the day before with excellent results.
The onions can be caramelized a day or two in advance as well. Follow the recipe through Step 2 then place the cooled onions in a container, cover, and refrigerate until needed.
The texture of the dip calls for finely chopped onions. This means they will cook more quickly and burn more easily than larger cuts of onion when caramelizing, so keep an eye on them, stirring frequently. It also helps to keep a little water or wine nearby so the pan can be quickly deglazed and cooled if the onions start to scorch.
Potato chips are the classic dipping vehicle but fresh vegetables such as carrot and celery sticks, cut up bell pepper strips, radishes, and so on are great. Alternative chips such as sweet potato and taro are also delicious.


1/4 cup oil (olive or canola or rice bran)
4 medium yellow onions, finely chopped (about 4 cups)
Pinch of salt
1 large clove garlic, minced
1 tablespoon Worcestershire Sauce
2 sprigs fresh thyme (optional)
2 cups plain Greek-style yogurt (either no-, low-, or full-fat)
Freshly ground black pepper
1 teaspoon salt (either table salt orhomemade celery salt) or to taste



mlehet's picture


But please take the time to properly caramelize the onions, it takes time and effort but it pays off.

Nice tang with the greek yogurt.

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