Greek Yogurt French Onion Dip with Real Caramelized Onions

A bowl of creamy greek yogurt french onion dip garnished with caramelized onions and fresh herbs, surrounded by crinkled potato chips and small bowls of seasoning.

5 from 1 vote

Greek Yogurt French Onion Dip with Real Caramelized Onions

Real caramelized onions, a splash of dry white wine, and tangy full-fat Greek yogurt come together in this French onion dip. It skips the soup packet entirely and delivers deep, savory flavor instead. Make it a day ahead. It's even better the second day.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer

Cuisine: American, Mediterranean

Diet: Gluten Free

Servings: cups

Calories: 339kcal

Author: Gwen Wolken

Equipment

1 large skillet
1 small bowl

Ingredients

2 large yellow onions halved and thinly sliced
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves minced
2 tabelspoons dry white wine or dry sherry
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves
½ teaspoon garlic powder
2 cups full-fat Greek yogurt
heavy cream optional
Kosher salt and black pepper to taste

Instructions

In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions and a pinch of salt.
Cook the onions, stirring occasionally, for 45 to 50 minutes, until they're evenly caramelized and deep golden brown. If they start to burn or darken too quickly, lower the heat and add a teaspoon of water to the pan.
Add the minced garlic and stir for another 3 to 5 minutes, until fragrant.
Pour in the dry white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan.
Stir in the Worcestershire sauce and fresh thyme, and cook for 2 more minutes, until the liquid has mostly evaporated.
Remove the onion mixture from the pan and let it cool completely to room temperature. Do not add warm onions to the yogurt. Warm onions will thin the dip and make it runny instead of creamy.
In a medium bowl, whisk together the Greek yogurt, garlic powder, and black pepper. Fold in the cooled onion mixture. Taste before adding salt. The Worcestershire already brings a good amount of seasoning.
Cover and refrigerate for at least 2 hours before serving. This gives the onions time to settle into the yogurt and lets the flavors come together.
Before serving, top with a spoonful of reserved caramelized onion and a scattering of fresh thyme.

Notes

Cool the onions completely before mixing into the yogurt or the dip will turn thin.

Low and slow caramelizing takes 45 to 50 minutes with no real shortcut.

Taste before adding salt since the Worcestershire already brings seasoning.

Store in an airtight container in the fridge for up to 5 days.

The flavor improves after the first day, so making it ahead is worth it. At a minimum, making the caramelized onions a day ahead makes serving this dip a breeze.

Nutrition