Carnalized Onion (Or Leek) Dip

• 4 tablespoons unsalted butter
• 4 sweet onions, chopped (or 3 leeks)
• kosher salt and pepper 
• 1 cup labneh or plain Greek yogurt (or a non-dairy substitute) 
• ½ cup mayonnaise (sub for vegan mayo if needed) 
• 1  garlic clove (or more as needed)
• fresh herbs, like parsley, for topping

Directions

1. Heat the butter in a large skillet or pot over medium heat. Once melted, stir in the onions with a big pinch of salt and pepper. Cook for 5 minutes, just until the onions or leeks begin to soften. Turn the heat down to low (or medium-low, if low isn’t cooking them), and cook, stirring often, until the onions are dark brown somewhere between 30-50 minutes, depending on how much you want to babysit them.  Keep an eye on the onions or leeks and stir often, reducing the heat when needed. Add a splash of water to the pan if it gets dry at any time- just don't let them burn!
2. Let the onions cool slightly before adding them to the dip. Alternately, you can also caramelize the onions a day or two ahead of time! I will caramelize them and store them in a container in the fridge. I do reheat them on low heat just to warm the solids up a bit.
3. Whisk together the sour cream (or yogurt or non-dairy alternative), mayo, garlic powder and a big pinch of salt and pepper. Add carnalized onions and whisk until combined. Add more salt as needed/

Note: Once left in the fridge it will thicken up but honestly, we eat it pretty immediately.