Labneh Dip with Caramelized Onions and Fennel

By á-4084

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 medium sweet onions, such as Vidalia, chopped (3 1/2 cups)
• 1/2 bulb fennel, cored and chopped (1 1/4 cups)
• 1 teaspoon fresh thyme leaves, plus more for serving
• Coarse salt
• 1/3 cup dry sherry
• 2 teaspoons Worcestershire sauce
• 1 container (16 ounces) labneh or plain Greek yogurt
• 1 small clove garlic, minced (1/2 teaspoon)
• Vegetable chips, crackers, or crudites, for serving

Preparation

Step 1

Heat 2 tablespoons oil over medium in a large skillet. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until dark brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely.

Stir together labneh, garlic, and 1 teaspoon salt. Spread onto a plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve, with chips, crackers, or crudites.