Caramelized Onion Dip With Frizzled Leeks
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 2pounds onions (6 to 8 medium), chopped (5 to 6 cups)
- 6tablespoons extra virgin olive oil, plus more as needed
- Salt
- freshly ground black pepper
- 1tablespoon fresh thyme leaves
- 1½cups whole-milk yogurt
- 1tablespoon freshly squeezed lemon juice, or more to taste
- 2leeks, trimmed, cleaned and julienned or thinly sliced
- Crudités or crackers for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
198 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 3 grams protein; 454 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put the onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until the onions are dry and almost sticking to the pan, about 20 minutes. Stir in 2 tablespoons of the oil and a large pinch of salt and turn the heat down to medium-low. Cook, stirring occasionally and adding just enough additional oil to keep them from sticking without getting greasy. The onions are ready when they’re dark, sweet and jammy, 40 minutes to 1 hour later.
- Step 2
Sprinkle with black pepper, stir in the thyme and remove the onions from the heat. When they’re cool, fold them into the yogurt and stir in the lemon juice. Taste and adjust the seasoning, then transfer the mixture to a serving bowl. (At this point, you can cover the dip with plastic wrap and refrigerate for up to 2 days.)
- Step 3
Wipe or wash out the skillet and put it over medium-high heat. When it’s hot, add the remaining 4 tablespoons oil. A few seconds later, add half the leeks, turn the heat up to high and sprinkle with salt and pepper. Use a spatula to turn the leeks over as they cook. Be careful: they will go from not-browned to burnt pretty quickly, and you want to catch them in between those stages, when they’re browned and crisp. Transfer the leeks to paper towels to drain and repeat with the remaining leeks, adding more oil to the pan if necessary to keep them from sticking.
- Step 4
Garnish the onion dip with the crisp leeks and serve immediately with crudités or crackers.
Private Notes
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Cooking Notes
Lisa
Just wanted to report I'm currently cooking diced onions with no oil over medium heat (as written)—in fact, in an All-Clad skillet no less— and my onions are steaming and sweating out water like champs. There's actually a pool of liquid in the bottom of the pan. Maybe the previous poster had very old, drier onions or a different concept of what "medium" heat is.
MAG
I found the texture when I made it too watery, so I poured it into a fine mesh strainer and used that too remove about a half cup of liquidy yogurt. I then added extra bruised thyme, and a 1/4 teaspoon Penzeys Ground Roasted Garlic, and refrigerated it overnight to let the flavors meld. Received reviews ranging from "could eat it with a spoon" to "I'd eat it all if it wasn't so unhealthy" when everyone heard it was healthy, they were thrilled.
On my make again list.
Chris
How does one put onions in a pan with no oil and cook over "medium heat" "stirring infrequently" until they are soft without them burning? Even in an All-Clad skillet it won't happen.
Brown your onions the right way, as Julia Child suggests: put in onions, salt and add a little bit of sugar. Cook slowly until brown.
I wonder if "infrequently" is a typo.
kathycookstoo
This was delicious - excellent flavor. It took well over the time indicated to caramelize the onions but definitely worth it. Raves from everyone who tried it. I used purchased fried onions to save time on our early Thanksgiving celebration.
Hmmmm...not for me
This looked absolutely delicious and I LOVE caramelized onions but you're better off with the store bought stuff than investing in this approach. Onions get too sweet and the yogurt is too tart... the lemon juice isn't enough to make it hang together. I've seen other caramelized recipes around web with some more ingredients...maybe that would work better.
Deanna
I felt like this dish lacked flavor; I attempted to make this for a big family dinner and I was embarrassed to serve it.
Andy
I made the recipe exactly as specified and it was just... OK. Not great, not even really good. Just OK. Took it to a company potluck and it was mostly ignored, and rightly so.
Lisa K Olsen
After reading through the notes, I was nervous. However, I went for it and thoroughly burned my first six cups of Vidalias! The next batch was wonderful, and the dip was, therefore, terrific! My guests ate it all, and don't forget the fried leaks.
Josiah
I found this to be much too sweet and lacking the necessary tang to balance it out. I would swap in sour cream and probably cut the thyme in half, so the overall flavor isn’t quite so rich.
wb
do not use Walla Walla sweet onions, Ugh
Betsy
It’s ok. I found the result a little sweet for my taste. Would probably go old-school next time and use sour cream instead of yogurt, for a little more tang.
irasema
Lovely recipe even as is. I did alter it a bit, though, adding fresh finely sliced scallions at step 2. I found that the scallions gave this dip a brighter note and toothsome quality. I added about 4 of them.
Renee
I thought I’d read wrong about putting the onions in without any oil but read the comments, gave it a try and WOW. This dip is life changing. Left them on to take as long as they wanted and it was worth it. So flavourful!
HA
This was a hit as the only appetizer for Thanksgiving. I sent it to the gathering ahead of our arrival (via mom-in-law) and there was barely any left when we arrived! I made very slight changes--caramelized leeks as well and added creme fraiche.
Emily
I made this for Thanksgiving last year and everyone has been asking about it since. It’s super good. Use the thickest yogurt you can find - full fat Greek at a minimum. I was able to find skyr (Icelandic yogurt) and it worked really well for this; regular yogurt would probably be too runny.
Sarah
Love this recipe! I serve with homemade sourdough bread and it’s been a hit both times I’ve made it! I even made it once with silken tofu and vegan sour cream and it was a vegan delight!
Maria
I would use more onions - definitely some fried - and add some beef "better than bullion" for that arguably necessary faux french onion flavor
Sharon
I thought this lacked flavor. Next time I think I'll make good ole Lipton Onion Dip.
Laura Tarter
Delicious! Used Greek yogurt. Leeks completely make it!
Andy
I made the recipe exactly as specified and it was just... OK. Not great, not even really good. Just OK. Took it to a company potluck and it was mostly ignored, and rightly so.
Deanna
I felt like this dish lacked flavor; I attempted to make this for a big family dinner and I was embarrassed to serve it.
Hmmmm...not for me
This looked absolutely delicious and I LOVE caramelized onions but you're better off with the store bought stuff than investing in this approach. Onions get too sweet and the yogurt is too tart... the lemon juice isn't enough to make it hang together. I've seen other caramelized recipes around web with some more ingredients...maybe that would work better.
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