Miso and Labne Onion Dip

• porsi: 2 cups

Bahan-bahan

1/4 cup extra-virgin olive oil, plus more as needed

2 yellow onions, thinly sliced

Kosher salt

2 tablespoons white miso

1 tablespoon red wine vinegar or aged sherry vinegar

1 1/2 cups labne

1 1/2 teaspoons onion powder

3 tablespoons minced chives, plus more for garnish

Freshly ground black pepper

1 teaspoon sugar (optional)

Potato chips, Fluffy Pita Pockets (page 385), crudites, or crackers, for serving

Petunjuk

Set a large skillet over medium heat. Once it’s hot, add the

oil. When it shimmers, add the onions and season with salt.

Cook, stirring the onions and scraping the pan regularly, until

the onions begin to brown. After about 20 minutes, once the

onions have cooked off most of their water, bare spots in the

pan might cause onions to start to stick and burn. Add a splash

of water as needed to loosen any bits that are cooked on. As

long as they’re not burnt, you can scrape and stir them back

into the onions. If they are burnt, don't add any water and

instead scrape everything but the blackened bits into a new

pan and continue cooking—you may also need to add another

tablespoon or so of oil.

Continue cooking and scraping regularly until the onions are

very well caramelized, 45 to 55 minutes total. Turn off the

heat and stir in the miso and vinegar. Taste and adjust the

seasoning with salt and vinegar as needed.

Allow the onions to cool, then chop them finely. Transfer the

onions to a large bowl and add the labne, onion powder, chives,

and a few grinds of pepper. Taste and adjust the seasoning with

salt. Add sugar if needed to balance out the salt and vinegar.

Transfer to a serving bowl and garnish with more chives.

Serve with potato chips, warm pita, crudites, or crackers.

Cover and refrigerate leftovers for up to 1 week.