This has been at the top of my list for nearly a year, a barely legible scratch of pencil on a half-sheet of printer paper: make onion dip. In my mind the task was straight-forward - do an onion dip make-over, a version that doesn't require ripping open a packet of soup mix. As a kid my grandma would often whip up bowl of onion dip before we would visit her house. She would serve it alongside a bowl of corn chips, and I suppose this is where my taste for it developed. I decided to do a grown-up version here by using lots of deeply caramelized onions along with a Greek yogurt and sour cream base. I used dehydrated onions to give my dip that signature onion dip flavor, and to counterbalance the sweetness of the caramelized onions.

I can also imagine cutting back on the dairy (and bumping up the protein content), by pureeing some silken organic tofu in place of 1/3 to 1/2 of the sour cream/yogurt (before adding the onions). I didn't test this, but I'm almost sure it would be good.
===Ingredients===
  * 2 tablespoons extra virgin olive oil
  * 2 large yellow onions (about 1 1/2 pounds), finely chopped
  * 3/4 cup sour cream (low-fat is fine if you like)
  * 3/4 cup Greek yogurt (low-fat is fine if you like)
  * 3 teaspoons dehydrated onion powder/granulates (salt-free, natural)
  * very scant 1/2 teaspoon salt

===Method===
  - In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized - roughly 40 or 50 minutes (see photo at source). Set aside and let cool.
  - In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. I think this dip is best at room temperature.

Makes about 2 cups.

tags: vegetarian

source: http://www.101cookbooks.com/archives/caramelized-onion-dip-recipe.html