Recipes
Recipes
New Year’s is almost upon us and, if you are anything like me, I like to hedge my bets with all of the ‘lucky foods.’ Almost all of the fortuitous food traditions follow similar patterns: long noodles signify long life; ring-shaped foods represent a year coming full circle; green or leafy foods - akin to paper money - promises prosperity; and, if you eat animals, make sure they move forward such as pigs and avoid any that move backward such as lobsters! This onion (remember the rings!) dip uses the co-milled Lemon Olive Oil and Lemon Balsamic from The Quail & Olive. Feel free to substitute whatever olive oil and vinegar you have on-hand. But I love the lemony flavors in this otherwise rich dip. Also, if you serve the dip with veggies instead of chips, it’s a relatively healthy treat!
INGREDIENTS
- 6 to 8 medium organic yellow onions, approximately 5 to 6 cups, thinly sliced
- 2 Tablespoons Lemon Olive Oil + more as needed [Buy Now]
- freshly ground salt
- freshly ground pepper
- 1 Tablespoon fresh thyme leaves
- 1/2 teaspoon sumac
- 1-1/2 cup yogurt (I used a whole milk Greek yogurt)
- 1 Tablespoon Lemon Balsamic Vinegar [Buy Now]
- 1 Tablespoon Red Wine Thyme Vinegar [Buy Now]
- chips or veggies for serving
PROCEDURE
- Put the onions in a large skillet over medium heat.
- Cover and let cook until the onions are dry and almost sticking to the pan, approximately 20 minutes.
- Pour in Lemon Olive Oil and a few grinds of salt.
- Cook, stirring occasionally, until the onions are dark and caramelized, approximately 40 to 50 minutes.
- Add in a few grinds of pepper and stir in the thyme and sumac.
- Remove from the heat and let cool.
- Fold them into the yogurt and add in Lemon Balsamic Vinegar and Red Wine Thyme Vinegar.
- Taste and adjust seasoning as needed. Serve immediately or cover and chill until ready to serve.