Instructions

• Melt 2 tablespoons butter with 1 tablespoon canola oil in a large cast-iron or heavy-bottomed skillet over medium-high heat.
• Add 3 chopped yellow onions, sprinkle with 1 teaspoon kosher salt and 2 teaspoons fresh thyme leaves, then stir to combine.
• Cook the onions for about 5 minutes, stirring frequently, until they begin to soften—avoid letting them crisp or brown in spots.
• Reduce the heat to medium-low, cover the skillet with a lid, and continue to cook for 30 minutes, stirring the onions every 10–15 minutes, until they are reduced, golden, and jammy.
• As the onions reduce and become more golden, add the remaining 1 teaspoon kosher salt and 1 tablespoon soy sauce, stirring to incorporate.
• If the onions begin to stick or brown too quickly, lower the heat and scrape the browned bits from the bottom of the pan while stirring frequently to prevent burning.
• Remove the skillet from the heat and let the onions cool to room temperature.
• In a medium bowl, mix 1 cup Stonyfield Whole Milk Greek Plain Yogurt, 1/2 cup sour cream, and 1 teaspoon onion powder until smooth.
• Stir the cooled onions into the yogurt mixture until evenly combined.
• Cover and refrigerate the dip at least 30 minutes before serving (or store refrigerated for up to 3 days) to allow the flavors to meld.