Caramelized Onion Dip with Labneh

Three onion dip with green onion and vidalia onion and crispy onions on a plate with a knife and toast points.

Caramelized Onion Dip with Labneh

Caramelized Onion Dip with Labneh is made with caramelized onions, green onions and crispy fried onions swirled into creamy labneh.

Course Appetizer, Snack

Cuisine American, Mediterranean

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 81kcal

Author Tristin Rieken

Ingredients

3 large white sweet, vidalia, large cipollini, etc.
2 bunches green onions
2 tablespoons butter
1 teaspoons fresh thyme or ½ teaspoon dried
1 clove garlic
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
2 cups labneh 16 ounces
½ teaspoon salt
½ teaspoon coarse black pepper to taste
chili oil, chili crisp or paprika optional, for serving

Instructions

Make crispy fried onions. Thinly slice green onions and keep whites and greens separated. Heat about 1 inch of oil to medium high heat in a large frying pan or stockpot until around 355 degrees Fahrenheit for frying. Then carefully add scallion whites to hot oil and stir slightly to break up the pieces. Fry onions until medium brown and crispy then remove, using a slotted spoon, placing on a paper towel lined plate to drain. Allow to cool to continue crisping. Reserve onion oil for another use.
Make caramelized onions. Peel and thinly slice onions into semicircles. Return pot to medium heat. Add butter, remaining sliced onions, and ½ teaspoon salt. Cook, stirring occasionally until softened and just starting to brown, or ‘blonde’ in color, about 12 minutes. Then reduce heat to medium low, add thyme, garlic, and scallion whites. Continue cooking, stirring occasionally, until onions are caramelized and deep brown, about 35 minutes longer. Then add balsamic vinegar and Worcestershire sauce to deglaze, stirring up any browned bit on the bottom of the pan. Remove caramelized onions from heat and allow to cool completely.
Reserve several tablespoons of caramelized onions to later garnish the dip and finely chop remaining onions.
In a large bowl stir labneh to loosen then stir in chopped onions. Season to taste with salt and coarse black pepper then smooth labneh mixture over a shallow bowl or plate. Top with reserved caramelized onions, crispy onions, and scallion greens. Add a drizzle of chili oil or sprinkle of paprika.

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