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Caramelized Onion Dip #KitchenMatrixCookingProject

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Today marks the start of a year-long project that I'm calling the Kitchen Matrix Project, after Mark Bittman's Kitchen Matrix cookbook. You can read about it: here. I'm very excited about the dishes and the bloggers who are joining me.


This week, I picked 'Party Dips + 3 Ways' for the group which means we could make Pork Rilettes, Pimenton Potted Shrimp, or Caramelized Onion Dip. 


While all were intriguing - and I will make all of them - I opted to try Mark Bittman's Caramelized Onion Dip. Here's what the crew is sharing this week. I skipped the crisped leeks and added sumac to my dip. Yum!




Ingredients
  • 6 to 8 medium organic yellow onions, approximately 5 to 6 cups
  • 2 T olive oil + more as needed
  • freshly ground salt
  • freshly ground pepper
  • 1 T fresh thyme leaves
  • 1/2 t sumac (this is my addition!)
  • 1-1/2 C yogurt (I used a whole milk Greek yogurt)
  • 1 T lemon juice (I used freshly squeezed Meyer lemon juice)
  • veggies or crackers for serving


Procedure
Put the onions in a large skillet over medium heat. Cover and let cook until the onions are dry and almost sticking to the pan, approximately 20 minutes. Pour in olive oil and a few grinds of salt. Cook, stirring occasionally, until the onions are dark and caramelized, approximately 40 to 50 minutes.

Add in a few grinds of pepper and stir in the thyme and sumac. Remove from the heat and let cool. Fold them into the yogurt and add in lemon juice. Taste and adjust seasoning as needed. Serve immediately or cover and chill until ready to serve.


Impressions
It's decidedly tangy with the addition of yogurt; the onions are lush. While I want to say that this was a lightened up version that is indistinguishable from its fuller-fat version, but it's not. But we enjoyed it and I'll definitely be making it again when we're craving onion dip.
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Comments

  1. A Day in the Life on the FarmJanuary 2, 2018 at 5:17 AM

    I was tempted to make the onion dip but wanted something to add to a Charcuterie Board. I didn't want to go to all the work for the pork rillettes so the potted shrimp won LOL. Thanks for starting this project Cam.

    ReplyDelete
  2. anne@simpleandsavoryJanuary 2, 2018 at 8:12 AM

    I made the same dip, I love the way it came out! I added tamari sauce in place of salt. I will have to try your version the next time!

    ReplyDelete
  3. KarenJanuary 2, 2018 at 9:38 AM

    I was definitely tempted to make this one. I bet it would be fabulous with salt and pepper kettle potato chips for a completely decadent snack!

    ReplyDelete

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