2 tablespoons olive oil
2 large yellow onions (about 1 1⁄2 pounds), finely chopped
2 shallots, finely chopped
3⁄4 cup sour cream (low-fat is fine if you like)
3⁄4 cup Greek yogurt (low-fat is fine if you like)
~3 teaspoons dehydrated onion powder/granulates (salt-free, natural)
1⁄2 teaspoon salt
pinch of black pepper
pinch of cayenne pepper
pinch of season salt
pinch of garlic salt
In a large thick-bottomed skillet over medium heat sauté the chopped onions and shallots in
the olive oil along with a couple pinches of salt. Stir occasionally with a spatula and cook
until the onions are a deep golden brown color and caramelized – roughly 40 or 50 minutes.
Set aside and let cool.
In the meantime, whisk together the sour cream, yogurt, onion powder, salt, pepper, season
salt and garlic salt. The important thing is to add whatever onion powder and other
seasoning you are using to taste. Add a bit at a time until it tastes really good. Set aside until
the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized
onions, scoop into a serving bowl, and top with the remaining onions.
Ingredients
- 2 tablespoons olive oil
- 2 large yellow onions (about 1 1/2 pounds), finely chopped
- 2 shallots, finely chopped
- 3/4 cup sour cream
- 3/4 cup Greek yogurt
- ~3 teaspoons dehydrated onion powder/granulates (salt-free, natural)
- 1/2 teaspoon salt
- pinch of black pepper
- pinch of cayenne pepper
- pinch of season salt
- pinch of garlic salt
Directions
In a large thick-bottomed skillet over medium heat saute the chopped onions and shallots in the olive oil along with a couple pinches of salt. Stir occasionally with a spatula and cook until the onions are a deep golden brown color and caramelized – roughly 40 or 50 minutes.
Set aside and let cool.
In the meantime, whisk together the sour cream, yogurt, onion powder, salt, pepper, season salt and garlic salt. The important thing is to add whatever onion powder and other seasoning you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions.