Caramelized Onion Dip

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Caramelized Onion Dip
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March is the worst food month of the year. Nothing has been growing locally for at least three months, and the prospect of anything even remotely fresh is long gone. The farmers at the market are selling what’s left of their apples that have been in storage since November, and anything else has been shipped from thousands of miles away. Despite the slim pickins, I was hungry, and determined to make something. I envisioned some kind of dip, but really had no idea how to get there. But I forged ahead, and against all odds, the end result was… well, pretty delicious. So good, in fact, that we served it to guests, and they ate the whole thing and asked for the recipe.
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Caramelized Onion Dip
Print Recipe
March is the worst food month of the year. Nothing has been growing locally for at least three months, and the prospect of anything even remotely fresh is long gone. The farmers at the market are selling what’s left of their apples that have been in storage since November, and anything else has been shipped from thousands of miles away. Despite the slim pickins, I was hungry, and determined to make something. I envisioned some kind of dip, but really had no idea how to get there. But I forged ahead, and against all odds, the end result was… well, pretty delicious. So good, in fact, that we served it to guests, and they ate the whole thing and asked for the recipe.
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Chop your onion and put it into a pan with a little olive oil & butter.
  2. Cook it over a low heat until the onions start to soften and brown.
  3. Add diced garlic, a couple spoonfuls of honey, about half a cup of wine, chopped thyme, and a dash of salt.
  4. Keep cooking low and slow until the mixture is dark brown and gooey. Careful not to let it burn.
  5. Remove it from the pan and let it cool, then chop it up and mix in about a cup of Greek Yogurt (or as much as you’d like for your desired consistency).
  6. Serve it with pita chips or whatever chip you have on hand. Eat. Love.
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*****

 ** You’ll see that I often don’t designate specific quantities and measurements in my recipes. I do this because you know better than I do how much food your family needs and what your tastes are. Cooking isn’t an exact science, anyway — it’s more of an art. (Baking is another story — it actually is science — so I include measurements for my baking recipes.) So use whatever quantity you’d like, make changes to suit your tastes, and substitute ingredients to reflect what’s fresh in the garden and what’s available in your kitchen.

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