Miso Caramelized Onion Dip

Grab a bag of yellow onions and a jar of white miso and you can build a dip that beats the powdered-soup-mix version in every direction, flavor and gut health included. Slow caramelizing coaxes out deep sweetness, and stirring the miso in off the heat at the end keeps its live cultures from getting cooked away. Onions can be a tricky ingredient for some sensitive guts even after cooking; see Onion: A Genuine Trigger for Some People, Still Prebiotic Gold for Most for the details.

Ingredients

• 3 large yellow onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1/4 tsp salt
• 2 tbsp white miso
• 1 cup plain whole-milk yogurt
• 1/2 cup sour cream
• 1 tsp Worcestershire sauce
• 1 tbsp chopped chives
• Black pepper to taste

Instructions

1. Heat butter and olive oil in a large skillet over medium-low heat. Add onions and salt.
2. Cook onions slowly, stirring often, for 30 to 35 minutes until deeply golden and jammy. Lower the heat if they start to brown too fast.
3. Remove from heat and let the onions cool to room temperature.
4. In a bowl, whisk the miso into a splash of the yogurt until smooth, then stir in the remaining yogurt, sour cream, and Worcestershire sauce.
5. Fold in the cooled caramelized onions and chives. Season with black pepper.
6. Chill at least 1 hour before serving with vegetables or chips.

Nutrition Facts (per serving)

Snack time just got a little more strategic, especially paired with tzatziki stuffed cucumber boats and cultured butter and radish toast.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.