- 4 cups sliced onions (half moons) 1/8 inch thick
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/8 tsp cayenne
- 2 Tbsp thinly sliced chives
- 1 1/4 tsp salt, divided
- 1/2 tsp pepper
- 1 small, 5 oz container Skyr
- 1 Tbsp apple cider vinegar
Peel and cut onions in half. Then slice as thinly as possible (about 1/8?).
In a large saute pan, over medium heat, melt butter and olive oil. Add onions, 1 tsp salt, 1/2 tsp pepper. Cook until golden brown in color, stirring regularly, about 17-20 minutes. If the onions start to cook too quickly or start to burn, turn the heat down to low.
Transfer the cooked onions to cutting board and roughly chop into smaller pieces.
In a medium bowl, stir together Skyr, apple cider vinegar, 1/4 tsp salt, cayenne and chives. Add the onions and stir until well combined.
Serve with cucumbers, cherry tomatoes, chips, gluten free crackers or your favorite thing to dip with.
A dairy-free follower shared her substitutions: I used ghee instead of butter, Kite Hill sour cream (almond-based), and added a few spoons of SoDelicious unsweetened coconut yogurt for that little bit of tang.