Slow Roasted Onion Dip
Gluten-free and oh-so-tasty this recipe means you won't even THINK about making onion dip from a mix again. Adapted from: https://www.bonappetit.com/recipe/slow-roasted-onion-dip
or to taste, divided use
plain whole milk yogurt (try the one from Straus)
Preheat oven to 400º.
Peel and trim ends off the onions. Cut in half lengthwise. Place halves cut side down on cutting board, then thinly slice.
Line a rimmed baking sheet with parchment paper. Toss onion and garlic cloves with oil and water until evenly coated. Season with Omnivore salt and toss again until well coated.
Bake, tossing and stirring onions every 10 minutes, until all onions are golden brown and softened, 40–50 minutes total (some onions will brown more than others but that’s okay!). Let cool.
Transfer onions and garlic to a cutting board and squeeze out garlic cloves from peel. Using the flat side of a chef’s knife, smash garlic cloves to a paste. Transfer to a medium bowl.
Finely chop caramelized onions and transfer to bowl with garlic.
Add yogurt and lime juice; season with more Omnivore salt. Stir to combine.
Serve with ruffled potato chips - and some celery or carrot sticks if you like.