- 2 tablespoons unsalted butter
- 3 large yellow onions, sliced into half moons
- Kosher salt, to taste
- Black peppercorns, freshly grated, to taste
- 2 sprigs thyme
- 1 tablespoon sugar
- 1 tablespoon red wine vinegar
- 1 cup sour cream
- 1/ 2 cup greek yogurt
- 1/ 4 cup sliced scallions
- 1/ 4 cup chopped parsley
- 1 teaspoon Old Bay seasoning
Add butter to a large dutch oven or wide skillet and melt. Once melted, add onions and cook over medium heat for about 5 minutes, or until they begin to sweat. Season with salt and pepper and add thyme. Continue to cook for about 15 minutes, stirring occasionally.
After 15 minutes, add sugar and toss to coat. Add red wine vinegar and stir, scraping up any browned bits on the bottom of the pan. Continue to cook for another 20 minutes, stirring occasionally, until onions are deeply browned and caramelized. Remove and discard thyme.
Remove onions from heat and let cool to room temperature in a large bowl. Once cool, stir in the sour cream, greek yogurt, scallions, parsley and Old Bay seasoning. Stir to combine, then season to taste with salt and pepper.
Serve with kettle chips.