Walla Walla Onion Dip

The trick to a delicious onion dip is to caramelize your onions. This takes some time but trust me, folks, it is worth every second. The onions become rich, decadent, and mouthwateringly sweet. I mix them in with some extra thick Greek-style yogurt with a touch of red wine vinegar, and the result is a tasty, addictive dip that trumps any store-bought onion dip you’ve had in the past. I know many of you may be used to onion dips made with mayo or cream cheese, and while those are delicious, I love this version with Greek yogurt. It’s not quite as much of a gut bomb, and I think it’s tastier. It’s smooth, rich, and creamy, and I could seriously eat this dip all day. Spoon a little dip on top of a hamburger, a steak, a piece of grilled fish, or a bowl of hot pasta. Of course, a bag of chips and some fresh veggies go a long way. I hope you all enjoy this dip as much as we do. Cheers to the onion season!

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 of 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

Caramelize the Onions

1. Heat Butter:
   Heat the butter in a large saucepan over medium-high heat until it sizzles.
2. Add Onions:
   Add about half of the chopped onions and stir the pot. Cook, stirring occasionally, until they begin to wilt down a bit. Add the rest of the onions, the thyme, and a big pinch of salt. Give the pot another stir.
3. Reduce Heat:
   Reduce the heat to medium-low and continue to cook, stirring often, until the onions turn brown and become fragrant, about 15 minutes.
4. Add Garlic:
   Add the chopped garlic and cook for about 5 minutes longer.
5. Add Wine:
   Add the wine, turn the heat up to medium-high, and stir frequently until the wine evaporates and the onions and garlic are very fragrant, about 5 minutes longer.
6. Final Caramelization:
   Reduce the heat to medium-low again and continue to cook, stirring frequently, for about 10 minutes or until the onions are deeply golden and tender. If the pan dries out too much, add more wine.

Prepare the Dip

1. Cool and Chop Onions:
   Remove the onions from the heat and dump them onto a cutting board. When cool enough to handle, roughly chop them (this step is optional but chopping them small can improve the texture of the dip).
2. Mix with Yogurt:
   Add the chopped onions to a large bowl and stir in the Greek yogurt and red wine vinegar.
3. Season:
   Season to taste with additional salt and pepper, adjusting as needed.

Serve

1. Garnish and Serve:
   Top the dip with fresh thyme sprigs for garnish.
2. Pairing Suggestions:
   Serve with chips or fresh veggies or as a topping for burgers, steaks, grilled fish, or pasta.

Additional Tips

• Storage: Any leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.
• Freezing: This dip is best enjoyed fresh, but you can freeze the caramelized onions separately for up to 3 months. Thaw and mix with yogurt when ready to serve.
• Variations: Add a pinch of cayenne pepper or smoked paprika for an extra kick. Substitute the Greek yogurt with sour cream for a different flavor profile.
• Serving Ideas: This dip pairs wonderfully with crusty bread, crackers, or even as a spread on sandwiches and wraps.

Enjoy this rich and flavorful Walla Walla Onion Dip, perfect for any occasion!