- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 4 servings (1 cup)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 116
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 21 mg
- Sodium
- 225 mg
This is Molly’s homespun French onion dip recipe. It’s a combination of sweet caramelized onions with whole-milk Greek yogurt and a few other tasty components. She says it’s a delicious sidekick to any lunch…especially at harvest where you have to serve it with beet chips of course!
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 4 servings (1 cup)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 116
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 21 mg
- Sodium
- 225 mg
Ingredients
Directions
- To make the yogurt dip: Heat the butter in a large skillet over medium heat and add the onion, sugar and 1/4 teaspoon of the salt. Cook, stirring, until the onion is golden brown and caramelized, 30 to 40 minutes. Deglaze the skillet with the white wine and scrape up any bits that have stuck to the bottom. Continue cooking until the wine is mostly reduced, about another minute. Transfer the onion mixture to a medium bowl and let cool.
- Add the yogurt, onion powder, a few turns of black pepper and the remaining 1/4 teaspoon salt, to the bowl with the onions and mix to combine. Taste and adjust the seasoning as desired. Cover and refrigerate until ready to serve. Sprinkle with chopped fresh chives. Serve with beet chips for dipping.
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