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.