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1
Put the onions in a large skillet over medium heat.
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2
Cover and cook, stirring infrequently, until the onions are dry and almost sticking to the pan, about 20 minutes.
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3
Stir in 2 tablespoons of the oil and a large pinch of salt and turn the heat down to medium-low.
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4
Cook, stirring occasionally and adding just enough additional oil to keep them from sticking without getting greasy.
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5
The onions are ready when theyre dark, sweet and jammy, 40 minutes to 1 hour later.
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6
Sprinkle with black pepper, stir in the thyme and remove the onions from the heat.
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7
When theyre cool, fold them into the yogurt and stir in the lemon juice.
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8
Taste and adjust the seasoning, then transfer the mixture to a serving bowl.
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9
(At this point, you can cover the dip with plastic wrap and refrigerate for up to 2 days.)
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10
Wipe or wash out the skillet and put it over medium-high heat.
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11
When its hot, add the remaining 4 tablespoons oil.
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12
A few seconds later, add half the leeks, turn the heat up to high and sprinkle with salt and pepper.
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13
Use a spatula to turn the leeks over as they cook.
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14
Be careful: they will go from not-browned to burnt pretty quickly, and you want to catch them in between those stages, when theyre browned and crisp.
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15
Transfer the leeks to paper towels to drain and repeat with the remaining leeks, adding more oil to the pan if necessary to keep them from sticking.
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16
Garnish the onion dip with the crisp leeks and serve immediately with crudites or crackers.
