We are trying to “break” at 5pm everyday – stop working, put away the laptops and phones, make it feel like there’s actually a distinction between work and home. We’re not great at this since we are both self-employed, but we’re trying! Imposing a “happy hour”, complete with snacks has been helping this week.
Here’s an ABSURDLY easy recipe to help you make at least one hour VERY happy. Double it if you’re feeding a bigger crew than ours. It’s like that French Onion Dip you used to get in a jar, but way more delicious, and without all the preservative crap.
Hot tip: chopping the onions is the only real “work” in this recipe, and I like to knock it out when I’m already chopping anyway. So during lunch if I’m chopping greens for a salad, I’ll go ahead and chop the onion then, while I already have a cutting board and knife dirty. Throw them in the skillet and they can sit out, on the stove, until you’re ready to roast them.
Salt & Vinegar Roasted Onion Dip
Ingredients
- 1 medium yellow onion, thinly sliced into half moons
- 2 garlic cloves, thinly sliced
- 2 tbsp olive oil
- Kosher salt
- Black pepper
- 3-4 sprigs of fresh “hard” herbs such as rosemary or thyme, or 1/4 teaspoon dried rosemary or thyme
- 2-4 tsp of your fanciest vinegar
- 4 ounces (half a standard block) cream cheese
- 4 ounces (1/2 cup) whole milk yogurt
Substitutions:
- Yellow onion —> absolutely any onion, just keep an eye on them around the 20 minute mark if you use shallots as they’ll cook faster. You can also use scallions, use about 6 and saute them over medium-high heat in oil until tender and a little bit frizzly.
- Vinegar—> truly ANY type of vinegar. Balsamic, apple cider, whatever.
- Cream cheese and Yogurt —> you can use all cream cheese, or all yogurt, or swap in some sour cream for one of them. Labne also works here, as would ricotta. Stirring in some parmesan at the end would be a great idea too!
Instructions
- Preheat oven to 375F
- Toss the onion slices, garlic cloves, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a 10 inch cast iron (or any ovenproof) skillet. Nestle the herb sprigs down in the onions or toss in the dried herbs.
- Roast for 30 to 40 minutes, stirring a couple times throughout, until the onions are golden brown, tender, and perhaps a bit charred on the edges of a few.
- Transfer the skillet to the stovetop. Remove the herb sprigs and discard. Turn the stove onto medium-low heat and stir in 2 teaspoons of vinegar, scraping up any onion stuck to the skillet.
- Stir in the cream cheese and yogurt until melted and smooth. Season with more vinegar, salt and pepper to taste. Serve with tortilla chips, crackers, or fresh bread.
- 1 medium yellow onion, thinly sliced into half moons
- 2 garlic cloves, thinly sliced
- 2 tbsp olive oil
- Kosher salt
- Black pepper
- 3-4 sprigs of fresh “hard” herbs such as rosemary or thyme, or 1/4 teaspoon dried rosemary or thyme
- 2-4 tsp of your fanciest vinegar
- 4 ounces (half a standard block) cream cheese
- 4 ounces (1/2 cup) whole milk yogurt
Substitutions:
- Yellow onion —> absolutely any onion, just keep an eye on them around the 20 minute mark if you use shallots as they’ll cook faster. You can also use scallions, use about 6 and saute them over medium-high heat in oil until tender and a little bit frizzly.
- Vinegar—> truly ANY type of vinegar. Balsamic, apple cider, whatever.
- Cream cheese and Yogurt —> you can use all cream cheese, or all yogurt, or swap in some sour cream for one of them. Labne also works here, as would ricotta. Stirring in some parmesan at the end would be a great idea too!
Notes
Leftovers? Cut a slit in a chicken breast and stuff it inside before baking. You will not regret this.
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Just made this and it is delicious!!! The only thing I noticed was in the IG video you mentioned 2 cloves of garlic with the onions, so I added garlic before roasting. 😁 So easy and so yummy!
Thank you so much for pointing that out! I edited the recipe to add the garlic – it adds such great flavor, glad no one else will miss out on it! xo