Caramelized Onion Dip With Frizzled Leeks Recipe (2024)

Just wanted to report I'm currently cooking diced onions with no oil over medium heat (as written)—in fact, in an All-Clad skillet no less— and my onions are steaming and sweating out water like champs. There's actually a pool of liquid in the bottom of the pan. Maybe the previous poster had very old, drier onions or a different concept of what "medium" heat is.

I found the texture when I made it too watery, so I poured it into a fine mesh strainer and used that too remove about a half cup of liquidy yogurt. I then added extra bruised thyme, and a 1/4 teaspoon Penzeys Ground Roasted Garlic, and refrigerated it overnight to let the flavors meld. Received reviews ranging from "could eat it with a spoon" to "I'd eat it all if it wasn't so unhealthy" when everyone heard it was healthy, they were thrilled.
On my make again list.

This was delicious - excellent flavor. It took well over the time indicated to caramelize the onions but definitely worth it. Raves from everyone who tried it. I used purchased fried onions to save time on our early Thanksgiving celebration.

This looked absolutely delicious and I LOVE caramelized onions but you're better off with the store bought stuff than investing in this approach. Onions get too sweet and the yogurt is too tart... the lemon juice isn't enough to make it hang together. I've seen other caramelized recipes around web with some more ingredients...maybe that would work better.

I felt like this dish lacked flavor; I attempted to make this for a big family dinner and I was embarrassed to serve it.

I made the recipe exactly as specified and it was just... OK. Not great, not even really good. Just OK. Took it to a company potluck and it was mostly ignored, and rightly so.

I found this to be much too sweet and lacking the necessary tang to balance it out. I would swap in sour cream and probably cut the thyme in half, so the overall flavor isn’t quite so rich.

do not use Walla Walla sweet onions, Ugh

It’s ok. I found the result a little sweet for my taste. Would probably go old-school next time and use sour cream instead of yogurt, for a little more tang.

Lovely recipe even as is. I did alter it a bit, though, adding fresh finely sliced scallions at step 2. I found that the scallions gave this dip a brighter note and toothsome quality. I added about 4 of them.

I thought I’d read wrong about putting the onions in without any oil but read the comments, gave it a try and WOW. This dip is life changing. Left them on to take as long as they wanted and it was worth it. So flavourful!

This was a hit as the only appetizer for Thanksgiving. I sent it to the gathering ahead of our arrival (via mom-in-law) and there was barely any left when we arrived!I made very slight changes--caramelized leeks as well and added creme fraiche.

I made this for Thanksgiving last year and everyone has been asking about it since. It’s super good. Use the thickest yogurt you can find - full fat Greek at a minimum. I was able to find skyr (Icelandic yogurt) and it worked really well for this; regular yogurt would probably be too runny.

Love this recipe! I serve with homemade sourdough bread and it’s been a hit both times I’ve made it! I even made it once with silken tofu and vegan sour cream and it was a vegan delight!

I would use more onions - definitely some fried - and add some beef "better than bullion" for that arguably necessary faux french onion flavor

I thought this lacked flavor. Next time I think I'll make good ole Lipton Onion Dip.

Delicious! Used Greek yogurt. Leeks completely make it!

I made the recipe exactly as specified and it was just... OK. Not great, not even really good. Just OK. Took it to a company potluck and it was mostly ignored, and rightly so.

I felt like this dish lacked flavor; I attempted to make this for a big family dinner and I was embarrassed to serve it.

This looked absolutely delicious and I LOVE caramelized onions but you're better off with the store bought stuff than investing in this approach. Onions get too sweet and the yogurt is too tart... the lemon juice isn't enough to make it hang together. I've seen other caramelized recipes around web with some more ingredients...maybe that would work better.

HUGE hit! Multiple guests asked for the recipe. It took me much longer than the recipe indicated to properly caramelize the onions because the pan (13" deep skillet) was so crowded-- around 2.5 hours, but the flavor was worth it. Having read the comments, I used a cream line yogurt and added it by 1/4 cups or so until I had my desired consistency. It probably ended up being closer to 1 cup, maybe 1 and change. I didn't even do the leeks-- still delicious.