Cipollini onions get mouthwateringly sweet when cooked. Take the time to caramelize them! This was our first year growing Cipollini Onions on the farm and now I feel like we won't go a season without them!
Just hosted a small Farm Share Member Party where members came to see where all their fruits and veggies came from this year, carve a pumpkin, sip on some hot cider and visit with the chickens. We felt like whipping up a couple of snacks for the occasion and this dip was a real big hit! Serve it at your next party!
PREP TIME: 15 Min.
COOK TIME: 45 Min.
SERVED: A smallish party of farm share members with a little leftover.
4 tablespoons unsalted butter
3 Lbs. Cipollini Onions thinly sliced (8 cups ish worth)
1 bulb of garlic, chopped
1/2 cup dry white wine
4 cups full fat Greek Style plain yogurt
1 Tbsp. Red Wine Vinegar
Salt and Pepper
Some Fresh Thyme
Heat the butter in a large saucepan over medium high heat until it begins to sizzle. Add about half of the chopped onions and give the pot a big stir. Cook, stirring occasionally until they begin to wilt down a bit.
Add the rest of the onions, some fresh thyme and a big pinch of salt. Reduce the heat to medium low and continue to cook, stirring often until the onions begin to turn brown and become fragrant. About 15 minutes.
Add chopped garlic and continue to cook for about 5 minutes longer.
Add wine, turn the heat up to medium high, stir frequently until the wine evaporates, about 3-5 minutes.
Reduce heat to medium low again and continue to cook, stirring frequently for about 10 minutes longer or until your onions are deeply golden and tender. If your pan dries out too much add a splash more wine.
Move onions to a large bowl and let cool.
Stir in the yogurt and vinegar. Season to taste with additional salt and pepper and taste for seasonings.
Top with fresh thyme and serve.
Just use this recipe as a guide and adjust measurements and ingredients as necessary.