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By: Jessica N.
| Description: | ||
| Time: | 1 hr 35 min (30 min to prepare, 1 hr 5 min to cook) | |
| Meal type: | Dips & Spreads | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 tbsp extra virgin olive oil 4 cups onion - chopped 1 can beef broth - low sodium 2 tsp onion powder 2 tbsp distilled white vinegar 1 cup Sour Cream, fat free 1/3 cup non fat plain yogurt |
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| Directions: | ||
| Heat oil in a large skillet over medium-high heat. Add onions and salt; cook, stirring occasionally, until beginning to brown, 6-10 minutes. Add broth, scrape up any browned bits, and simmer until liquid is almost evaporated, 10-20 minutes. Reduce heat to medium-low and cook until onions are deep golden brown, 5-8 minutes more. Stir in onion power, then stir in vinegar and cook until evaporated, 1-2 minutes. Remove from heat and let cool for 20 minutes. Combine sour cream and yogurt in medium bow. Stir in onion texture. Chill for at least 30 minutes to blend flavors. | ||
| Notes: | ||
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