1 Tbs sunflower oil, or other neutral oil
2 Tbs unsalted butter
2 medium onions, thinly sliced
salt & pepper to taste
3 cloves garlic, minced
1 ¾ cups siggi’s 0% Plain yogurt
¼ cup mayonnaise
Juice of 1 lemon
½ cup parsley, roughly chopped
In a large, heavy bottomed skillet, heat oil and butter over medium-low heat.
Add onions to the skillet, season with salt and pepper, and cook, stirring occasionally, until golden brown and soft. About 30 minutes.
Raise heat to high, add garlic to the skillet and cook, stirring frequently, for another 3-4 minutes, or until onions are dark brown in parts.
Deglaze the skillet with 3 Tbs water, scraping the bottom to loosen the browned bits. Transfer to a container and cool completely.
Combine onion mixture with siggi’s, mayonnaise and lemon juice, refrigerate at least 2 hours, or preferably overnight.
Stir in parsley and season with more salt and pepper, to taste. Serve with crudités or chips.