• 1/4 cup oil (olive or canola)
• 4 medium yellow onions, finely chopped (about 4 cups) • Pinch of salt (optional)
• 1 large clove garlic, minced
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh thyme (optional)
• 2 cups plain Greek yogurt (either no-, low-, or full-fat)
• Freshly ground black pepper
• 1/2 tsp salt
1. Add the oil and onions, along with a pinch of salt (if desired), to a large sauté pan. Cook over medium heat, stirring frequently, until onions caramelize into a deep brown color. This might take 15 minutes or more. You might need to add a splash of water or wine toward the end if the onions begin to burn.
2. When the onions are done, add the minced garlic and stir for several seconds until the garlic becomes fragrant. Turn off the heat and stir in the Worcestershire sauce. Strip the leaves from the two sprigs of thyme and add to the onions. Let cool.
3. In a bowl, mix the cooled onions and the yogurt until blended. Stir in freshly ground black pepper (and salt, if desired) to taste. If you are serving this with salted chips, be sure to taste your dip using a chip to determine how much, if any, salt to add.
4. Serve garnished with a sprig of thyme and surrounded by your dippers of choice. This dip can be made a day in advance, kept well-covered in the refrigerator.