For a few years, I had the nutty idea that healthy appetizers should be served at parties. I slipped them in alongside chips and dips. It sorta worked…the chips and dip always disappeared, and, yes, people went for the carrots and celery. Because they were even better covered in onion dip.
Since commercial dried onion soup mixes can contain gluten (as of this writing, it contains a barley product), I had to come up with my own recipe. Luckily, there’s nothing I enjoy more than letting onions caramelize on the stove while I’m making other foods for a party. This recipe makes a good amount of dip — adjust ingredients to fit the number of people you’re feeding.
And don’t be surprised to find every bit of it gone by the end of the evening!
Caramelized Onion Dip
By July 2, 2013Published:
- Yield: 2
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 45 mins
Sweet caramelized onions and salty soy sauce round out the tanginess of Greek yogurt in this gluten-free alternative to traditional French onion dip.
- 3 medium white onion chopped into fairly small pieces
- 3 tablespoons olive oil
- 1 cup Greek yogurt you can substitute sour cream if you like
- 1/2 cup mayonnaise
- salt to taste
- gluten-free soy sauce or Worcestershire sauce, to taste
- green onions or chives chopped, for garnish
- Heat the oil over medium heat until shimmering. Add the onions -- you will have a lot. Don't worry. They cook down.
- Stirring often, cook the onions until they are dark brown. This can take anywhere from 15 minutes to 30 minutes, depending on your heat level.
- Set the onions aside to cool a bit.
- Mix together the Greek yogurt, mayonnaise, salt. Add the caramelized onions. Taste. If possible, refrigerate for several hours to let the flavors meld.
- Add a few splashes of the soy sauce or Worcestershire sauce. Taste, adjust seasonings.
- Garnish with green onions or chives for serving.