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!
- 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
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.
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.