Caramelized Onion Dip

This is a recipe that I had jotted down a long time back from one of the magazines that I had borrowed from my local library. In the hustle and bustle of life, the scrap of paper on which the recipe was noted disappeared, and was completely forgotten about. It resurfaced recently when I was looking for something else and I decided to make it and post it ASAP.

I have modified the original recipe to such an extent that my recipe now looks nothing like the original!

So here it is- my onion dip...

Ingredients:

1 big Vidalia onion, thinly sliced
1/8 tsp dried mint
1/8 tsp dried thyme
3-4 cloves garlic, crushed
1 Tbsp oil
2 Tbsp yogurt (I used low fat)
1 ½ Tbsp light mayonnaise (I used Hellmann's)
1 tsp lemon juice
Salt
Pepper

Method:
Heat the oil in a pan, add the onions and dried herbs followed by garlic and mix well.

Cook the onions on medium heat stirring from time to time till they lose moisture, the sugar in them starts to caramelize, and they turn brown (takes about 15-20 minutes or so)

Allow the onion mixture to cool and grind to a paste.

In a bowl mix together the mayo and the yogurt.

Add the onion paste to the yogurt-mayo mixture followed by lemon juice, salt and pepper and mix well.

Chill and serve as a dip with your choice of raw veggies, chips or crackers or just slather on bread.

Off this goes to Radhika at Radhi’s Kitchen for JFI: Onion.


For an Indian version, do check out this Onion Chutney.