Recipe: Caramelized Onion & Yogurt Sauce/Dip
Last week we were preparing for an event and I was reminded of an easy but delicious sauce that I wanted to share with you all. It’s a caramelized onion and yogurt sauce that we use a lot as a dip for veggie trays and chips but its absolutely perfect as a sauce for chicken, fish or pork as well. Beyond the base recipe below you can flavor it with whatever herbs or spices you may have on hand. While easy to make, the key to it is in taking the time to do two simple things. The first is to really deeply, and slowly caramelize the onions. This will bring out their natural sugars and give the sauce its depth of flavor and sweetness. The second is if at all possible to make this sauce the day before you need it. Once all the components are combined, if they have an overnight to sit together the acid in the yogurt will tease out so much more flavor from the herbs, spices, and caramelized onions. It really takes it to a whole other level if you can let it sit!
I love having this sauce around as it can be used as an accompaniment for a quick snack or as a sauce for a main dish. Nearly any fresh veggie that Robbie has coming in from the garden could be paired with it for a quick, sophisticated appetizer. While it won’t freeze well due to the yogurt in it (it will separate) it will keep in your fridge for a week or so and actually improve in flavor. So, whip up a batch and pair it with some of the summer’s wonderful produce!
Caramelized Onion & Yogurt Sauce/Dip
2 Cups Whole Milk Yogurt
1 Onion, White or Yellow, small dice
1 Tablespoon, Fresh or Dried Dill
1 Teaspoon Cumin Powder
1 Teaspoon Garlic, Finely minced or dry granulated
3 Tablespoons Butter or Olive Oil
Salt to taste
1) Place the yogurt in a coffee filter set over a strainer to drain. Let sit at least 20 minutes. Alternatively, you can skip this step if using Greek yogurt.
2) Meanwhile, place the butter or oil in a saute pan and gently heat along with the onions. Leave on a low flame and slowly caramelize the onion, stirring occasionally. You want a very deep, golden brown. Don’t be tempted to raise the heat to speed this up as you will lose the depth of flavor and sweetness brought out by the slow caramelization. This could take an hour or more depending on how much onion you have! Set aside to cool once ready.
3) Place the strained yogurt in a bowl along with the remaining ingredients and mix thoroughly.
4) Stir in the caramelized onions and mix thoroughly. Season to taste with salt.
5) Place in the refrigerator overnight to allow the flavors to combine. Taste the next day and see how much it changes!
6) Serve as a dip for chips or veggies or as a sauce for fish, chicken or pork!