Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1 tablespoon canola oil
  • 3 yellow onions (, chopped)
  • 2 teaspoons kosher salt (, divided)
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon soy sauce
  • 1 cup Stonyfield Whole Milk Greek Plain Yogurt
  • 1/2 cup sour cream
  • 1 teaspoon onion powder

Instruction

  • Melt the butter with the canola oil in a large cast iron or heavy bottomed skillet over medium high heat. Add the onions and sprinkle with 1 teaspoon of the kosher salt and fresh thyme leaves. Cook the onions for 5 minutes or until they start to soften, stirring so they don't crisp or brown in spots. Reduce the heat to medium low, cover with a lid, and continue to cook for 30 minutes, stirring the onions every 10-15 minutes or so. Add the additional 1 teaspoon of salt and the soy sauce as the onions reduce and become more golden and jammy, giving off a rich nutty aroma. If the onions look like they're beginning to burn or crisp, stir in a splash of water or broth and scrape the caramelized fond from the bottom of the pan for the onions to absorb. Remove from the heat and cool. 
  • Mix the greek yogurt with the sour cream and onion powder in a medium bowl. Stir in the cooled onions and refrigerate for 30 minutes up to 3 days before serving.