It has been a hell of a year. Facebook reminded me this week that a year ago, my husband and I announced that we were moving back to Wisconsin. Also a year ago, I decided to shift the focus in my food blogging from… well, no focus at all, to updated and seasonal Midwestern classics. Whew!
Living in a new place, making new friends, and having a home large enough to host others has had more positive influence on developing new recipes than I anticipated. If I’m thinking of a new recipe or want to try a new technique, I’ll do so ahead of having people over and then I get many more opinions and ideas for needed tweaks. This recipe was born of such a process.
The first iteration of this triple onion dip recipe was really only a double onion dip and involved getting a deep caramelization on all of the onion and shallots. I thought the tangy-ness of the yogurt and a dash of soy sauce would balance out the sweetness of the onion, but I was wrong. This dip was not the most popular at book club.
So, I added some scallions and sauteed the onions and shallots in waves, creating layers of delicious onion-y flavor. The yellow onion is caramelized, the shallot and white part of the scallion cooked until just softened, and the green parts of the scallion are stirred in at the end give us that slightly raw onion flavor that we know and love from scallions.
I’ve come to love making dips with full-fat Greek yogurt, but this would probably work with sour cream as well. If you want to try it with fat-free yogurt, go for it, but don’t blame me for the results.
- 1 medium yellow onion diced
- 1-2 shallots diced
- 3 scallions sliced and green tops separated from white bottoms
- 2 tsp. low-sodium soy sauce
- 1 tsp. Unseasoned rice vinegar
- 16 oz full-fat Greek yogurt
- Olive oil
- Salt and pepper to taste
- Heat a tablespoon of olive oil in a large, heavy-bottomed skillet over medium heat. When the oil is hot, add the diced yellow onion and a big pinch of salt. Cook, stirring infrequently, until the onion is soft and slightly caramelized, about 20-25 minutes. If the onion seems to be browning too quickly, reduce the heat.
- When the yellow onion is caramelized, add the shallot and the white bottoms of the scallion to the pan. Cook, stirring occasionally, for an additional 3-4 minutes, until the shallots and scallions have softened. Stir in the soy sauce and rice vinegar.
- In a large mixing bowl, combine the yogurt and the onion mixture. Stir in the green parts of the scallions, reserving a few for garnish if you like. Season with salt, pepper, and additional olive oil to taste.
- Spoon the mixture into a serving bowl or storage container, and allow to chill in the refrigerator, covered, for at least an hour. Serve with your favorite chips or vegetables.
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