Ingredients:

  • 2 large yellow onions (500g), finely diced
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 2 tbsp water or beef broth
  • 1 tsp balsamic vinegar
  • 1.5 cups plain non-fat Greek yogurt
  • 0.5 cup low-fat sour cream
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 0.25 cup fresh chives, finely minced
  • 0.5 tsp black pepper

Instructions:

  1. Heat the olive oil in a large heavy-bottomed skillet over medium-low heat. Add the diced onions and salt. Cook slowly, stirring every 5 minutes, until the onions transition to a deep, mahogany-colored jam (approx. 35-40 minutes).
  2. Deglaze the pan by adding the balsamic vinegar and water/broth. Scrape up the brown bits (fond) from the bottom. Once liquid evaporates, remove from heat and let onions cool completely to room temperature.
  3. In a medium mixing bowl, whisk together the Greek yogurt, low-fat sour cream, garlic powder, onion powder, and Worcestershire sauce until smooth.
  4. Fold the cooled caramelized onions and minced chives into the yogurt base. Season with black pepper to taste.
  5. Cover and refrigerate for at least 2 hours before serving to allow flavors to meld and the dip to thicken.