Ingredients:

  • 3 lbs yellow onions, thinly sliced pole-to-pole
  • 2 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 0.5 tsp kosher salt
  • 0.25 cup water
  • 1 tsp fresh thyme leaves
  • 8 oz Greek feta cheese, block form
  • 0.5 cup full-fat Greek yogurt
  • 1 clove garlic, microplaned
  • 1 tbsp fresh lemon juice
  • 1 pinch freshly ground black pepper

Instructions:

  1. Heat butter and olive oil in a 12-inch heavy-bottomed skillet over medium-low heat. Add sliced onions and kosher salt, stirring to coat.
  2. Cook for 15 minutes until onions are completely limp and translucent.
  3. Reduce heat slightly and continue cooking for another 20-25 minutes. Listen for a gentle sizzle; it shouldn't be a loud fry. When a brown film (fond) forms on the pan, add 0.25 cup of water and scrape the bottom with a spatula until it's clean and the onions turn golden.
  4. Continue cooking for 10 more minutes until the onions are dark mahogany and smell like toasted sugar. Stir in the thyme.
  5. While onions cool, pulse the feta, Greek yogurt, garlic, and lemon juice in a food processor until the mixture is velvety and smooth.
  6. Fold half the cooled caramelized onions into the whipped feta mixture. Spoon the rest on top as a 'Caramelized onion topping' for visual impact. Season with black pepper and serve.