Miso-Labneh Onion Dip

Updated: Sept. 24, 2025

Time Overview

| Time Type | Duration |

|-----------------|---------------------------|

| Total Time | 1 hour 10 minutes (plus cooling) |

| Prep Time | 10 minutes |

| Cook Time | 1 hour (plus cooling) |

Ingredients

• ¼ cup extra-virgin olive oil (plus more as needed)

• 2 yellow onions, thinly sliced

• Kosher salt (e.g., Diamond Crystal)

• 2 tablespoons white miso

• 1 tablespoon red wine vinegar or aged sherry vinegar

• 1½ cups labneh (strained yogurt, store-bought preferred)

• 1½ teaspoons onion powder

• 3 tablespoons minced chives (plus extra for garnish)

• Freshly ground black pepper

• 1 teaspoon sugar (optional, to balance salt/vinegar)

• Potato chips, warm pita, crudités (raw veggies), or crackers (for serving)

Preparation Steps

Step 1: Caramelize the Onions

1. Heat a large skillet over medium heat. Add olive oil and wait for it to shimmer (≈1 minute).

2. Add sliced onions and a generous pinch of salt. Cook, stirring vigorously and scraping the pan every 5–10 minutes to prevent sticking and ensure even browning.

3. After 20 minutes, onions will reduce moisture and may show bare spots. If browning unevenly, add a splash of water to loosen stuck bits and stir back in. If blackened, discard burnt pieces and transfer to a clean pan with fresh oil.

4. Continue cooking until onions are deeply caramelized (golden-brown, soft, and sticky), totaling 45–55 minutes.

Step 2: Add Miso and Vinegar

1. Remove the skillet from heat. Stir in white miso and vinegar until fully dissolved (miso may clump; stir until smooth).

2. Taste and adjust: Add salt or vinegar to balance sweetness and tang. Aim for a balanced profile with slight saltiness and a hint of umami.

Step 3: Cool and Combine with Labneh

1. Let onions cool to room temperature (≈30 minutes). Cool onions prevent labneh from curdling.

2. Finely chop cooled onions (or use scissors for ease, per reviewer).

3. In a bowl, mix chopped onions with labneh, onion powder, chives, and black pepper.

4. Taste again: Add salt, or a tiny sugar (if salt/vinegar is too sharp) to balance.

Step 4: Serve and Store

1. Transfer dip to a serving bowl, garnish with extra chives, and chill 30 minutes to meld flavors.

2. Serve with potato chips, warm pita, raw veggies, or crackers.

3. Cover leftovers and refrigerate for up to 1 week.

Pro Tips

• Taste Often: Adjust salt, vinegar, or sugar during cooking and final mix for personal balance.

• Labneh Substitute: If too thick, thin with 1–2 tablespoons Greek yogurt (per reviewer feedback).

• Onion Efficiency: Lower heat (medium-low) for slower, more even caramelization (≈30–45 minutes for some).

Reviews

• "It literally says to taste and adjust as needed. Taste it, and if you don't want to add more salt, don't add more salt."

• "Wonderful! Far superior to grocery packets. Used store-bought labneh, added a tiny salt and extra pepper. White miso is lighter/sweeter than red/brown."

• "10/10! Made with 1 large onion (instead of 2), used scissors to mince (no mess), ate with roasted veggies. Will make again!"

• "So good, but labneh is thick—chips break. Next time, add Greek yogurt. Onions took ~30 minutes (lower heat)."

• "Skip the negative comments: This is fresh, easy, and better than store-bought. Sugar balances salt/vinegar perfectly."

Note: All reviews are preserved to reflect real-world experiences while maintaining the original recipe’s integrity.