Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cups chopped onions
- 3/4 teaspoon salt
- 1 14-ounce c reduced-sodium beef broth, or 1 3/4 cups mushroom broth
- 2 teaspoons onion powder
- 2 tablespoon distilled white vinegar
- 1 cup reduced-fat sour cream
- 1/3 cup nonfat plain yogurt
Cooking Directions
Step 1
Heat oil in a large skillet over medium-high heat. Add onions and salt; cook, stirring occasionally, until beginning to brown, 6 to 10 minutes. Add broth, scrape up any browned bits, and simmer until the liquid is almost evaporated, 10 to 20 minutes. Reduce heat to medium-low and cook until the onions are deep golden brown, 5 to 8 minutes more. Stir in onion powder, then stir in vinegar and cook until evaporated, 1 to 2 minutes. Remove from the heat and let cool for 20 minutes.
Step 2
Combine sour cream and yogurt in a medium bowl. Stir in the onion mixture. Chill for at least 30 minutes to blend flavors.
Nutrition Info
- Serving: Per 1/4-cup serving
- Calories: 82
- Carbohydrates: 8g
- Fat: 5g
- Protein: 3g
- Dietary Fiber: 1g
- Saturated Fat: 2g
- Monounsaturated Fat: 2g
- Cholesterol: 10mg
- Potassium: 163mg
- Sodium: 203mg
- Exchanges: 1 vegetable, 1 fat
- Carbohydrate Servings: 1/2