Culinary Guides

The whole secret to a great onion dip is patience: cook a big pile of sweet Walla Walla onions down until they are deep golden and jammy, then fold them into thick Greek yogurt with a splash of red wine vinegar. It beats anything from a packet and is a little lighter than the sour cream kind.

Ingredients

• 2 tablespoons unsalted butter
• 1 1/2 pounds Walla Walla sweet onions (or another sweet onion), thinly sliced (about 4 cups)
• 1 teaspoon dried thyme
• Hefty pinch of salt
• 3 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 2 cups full-fat Greek-style plain yogurt
• 1 teaspoon red wine vinegar
• Salt and pepper to taste
• Thyme sprigs, for garnish

Directions

1. Heat the butter in a large saucepan over medium high heat until it sizzles.
2. Add about half the onions and stir until they wilt, then add the rest with the thyme and a big pinch of salt.
3. Lower the heat to medium low and cook, stirring often, about 15 minutes until the onions are browned and fragrant.
4. Add the garlic and cook about 5 minutes more.
5. Turn the heat back up to medium high, add the wine, and stir frequently about 5 minutes until it evaporates and the onions smell sweet.
6. Lower the heat again and cook, stirring, about 10 minutes more until deeply golden and tender. Add a splash more wine if the pan dries out.
7. Tip the onions onto a cutting board, cool slightly, and chop roughly for a smoother dip.
8. Stir the onions into the Greek yogurt with the red wine vinegar, then season with salt and pepper.
9. Garnish with thyme sprigs and serve with chips and fresh vegetables, or spoon over burgers, steak, grilled fish, or pasta.

The dip keeps in the fridge for up to 3 days; stir before serving. You can caramelize the onions ahead and freeze them for up to 3 months.

Grower's tip: sweet onions like Walla Walla are low in the sulfur compounds that make onions sharp, which is exactly why they caramelize so well. Grow them in rich soil, and cure them in a dry, airy spot after harvest so they store.

Sweet onions are the heart of this dip and easy to grow. Start a bed of sweet onions and keep a little thyme nearby to finish it.