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Listed in: Dips
2 teaspoons (10 ml) olive oil
1 large Vidalia onion, halved and sliced lengthwise into thin strips
1/2 teaspoon Sucanat or sugar
Salt, to taste
1/4 teaspoon nutmeg
1 cup (230 g) plain low-fat Greek yogurt
Heat the oil over medium-high heat in a large, heavy-bottomed sauté pan, swirling to coat the pan. Add the onion and spread it out evenly in the pan, coating lightly with olive oil.
Cook for 10 minutes, stirring a couple of times, and sprinkle with the Sucanat, salt, and nutmeg, mixing to combine well. Decrease the heat to medium-low and continue to cook for 20 to 30 minutes, or until well browned and reduced, but not burned. When the onions begin to caramelize, stir them before they burn, but allow them to sit long enough to brown each time. Drizzle in a little additional oil if they stick too much and burn without browning. As they get darker, you will need to stir them more frequently. Once they are fully caramelized and reduced, remove them from the heat and let cool. Once cool, stir the onions into the yogurt and serve.
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