Brian has a habit of secreting in a tin of grocery store onion dip occasionally. I’d never even seen the stuff myself, and it has that addictive flavor of something highly unnatural. Here’s the simple, natural response to such cancer-inducing stuff, and unlike many “homemade” versions of junk food, I think it’s actually better. It requires a bit of patience to caramelize the onions (it will take longer than you think) but it’s worth it in the end, because you get tartness from the yogurt, sweetness from the onions and balsamic, and a tiny hint of heat from the cayenne. I may need to have a party just to make this dip again!

Caramelized Onion Dip
adapted from 101 Cookbooks

2 large or 3 medium yellow onions, finely chopped
3/4 c. plain greek yogurt
3/4 c. sour cream
1/2 t. garlic powder
1/4 t. cayenne pepper
1 T. balsamic vinegar
leaves from a few sprigs of fresh thyme
salt to taste

Add the onions to a cast iron skillet or other heavy pan with a touch of olive oil, over medium heat. Cook, stirring occasionally, until the onions are deeply caramelized — this will probably take 45 minutes. When the onions are just about done, stir in the balsamic and thyme. Let the onions cool to room temperature.

Stir together the yogurt and sour cream, pepper, garlic powder, and about 1/2 t. of salt. Add in most of the onions and taste for seasoning. Serve in a bowl topped with the remaining onions, alongside veggies, pita or chips.