Categories: Snacks
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cups chopped onions
- 3/4 teaspoon salt
- 1 14-ounce can reduced-sodium beef broth, or 1 3/4 cups mushroom broth
- 2 teaspoons onion powder
- 2 tablespoons distilled white vinegar
- 1 cup reduced-fat sour cream
- 1/3 cup nonfat plain yogur
Directions
-
Heat oil in a large skillet over medium-high heat. Add onions and salt; cook, stirring occasionally, until beginning to brown, 6 to 10 minutes. Add broth, scrape up any browned bits, and simmer until the liquid is almost evaporated, 10 to 20 minutes. Reduce heat to medium-low and cook until the onions are deep golden brown, 5 to 8 minutes more. Stir in onion powder, then stir in vinegar and cook until evaporated, 1 to 2 minutes. Remove from the heat and let cool for 20 minutes.
-
Combine sour cream and yogurt in a medium bowl. Stir in the onion mixture. Chill for at least 30 minutes to blend flavors.
-
Make Ahead Tip: Cover and refrigerate the onion mixture (Step 1) for up to 3 days or freeze for up to 2 months. Cover and refrigerate the dip for up to 3 days.