2 large yellow onions (about 1 1/2 pounds), finely chopped
3/4 cup sour cream (low-fat okay)
3/4 cup Greek yogurt (low-fat okay)
3 teaspoons dehydrated onion powder/granulates
Very scant 1/2 teaspoon salt
In a large heavy-bottom skillet over medium heat sauté the chopped onions in
the olive oil along with a couple pinches of salt. Stir occasionally with a wooden
or metal spatula and cook until the onions are deeply golden, brown, and caramelized
- roughly 40 or 50 minutes. Set aside and let cool.
Meanwhile, whisk together the sour cream, yogurt, onion powder and salt. The
important thing is to add whatever onion powder you are using to taste. Add a bit
at a time until it tastes good. Set aside until the caramelized onions have cooled
to room temperature.
Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with
the remaining onions.
Serve at room temperature.
Yield: about 2 cups
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