Caramelized Onion & Crispy Shallot Dip

1. 1

   In a large skillet over medium heat, add the onions. Cover and cook, stirring infrequently until the onions are dry and almost sticking to the pan, about 20 minutes. Stir in 2 TB of oil and the salt and pepper, and turn the heat down to medium low. Cook, uncovered, stirring occasionally until they are dark, sweet and jammy, around 40 minutes.

2. 2

   Stir in the thyme and remove from heat. Let cool completely.

3. 3

   Fold cooled onions into the yogurt and stir in the lemon juice. Adjust seasonings to taste.

4. 4

   Back in the skillet, over medium-high heat, add 2-3 TB oil. Add half of the shallots and cook, turning shallots and cooking them until golden brown and crispy. Drain on a paper towel and immediately season with an extra sprinkle of salt. Repeat with remaining shallots. Garnish the dip with the shallots and serve with crackers, veggies or toasted bread.

* Per serving · 4 servings · Values may vary.