Labneh Dip With Caramelized Onions And Fennel Recipes

LABNEH DIP WITH CARAMELIZED ONIONS AND FENNEL

Steps:

• In a large saucepan, heat 2 tablespoons oil over medium. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until 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 into a bowl or plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve with crackers and crudités.

CARAMELIZED FENNEL AND ONION DIP

Steps:

• Preheat the oven to 400 degrees F. use a mandolin or an inspiralizer set to the C setting to finely slice the onions and fennel.
• Toss the onions, fennel, garlic, and olive oil together on a medium baking sheet. Arrange in one flat layer as best you can.
• Bake the onions and fennel in the over for 15 minutes, remove, toss using tongs, and return to the oven for another 15 minutes until deeply caramelized.
• Use kitchen shears to cut the onions and fennel into small bite-sized pieces. Mince the caramelized garlic cloves.
• Once the onions and fennel are completely cooled, mix them into the sour cream along with the garlic, salt, pepper, and chives.
• Chill the dip in the fridge for at least an hour before serving.