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Clean recipe · cooking.nytimes.com

Miso-Labneh Onion Dip

A few small tweaks to the classic sour cream and onion number yield this truly exceptional dip, adapted from my cookbook, “Good Things: Recipes and Rituals to Share With People You Love” (Random House, 2025). A little miso paste and vinegar take caramelized onions — already rich in character — to a whole new level. The salt, sweetness, umami and acid balance out the onions’ earthiness and dark caramel notes. Labneh offers a welcome tangy counterpoint to the robustly flavorful onion mixture without sacrificing creaminess. And though it’s best served with potato chips, this dip also works beautifully as a sandwich spread or alongside steak, roast chicken and roasted vegetables.

Original recipe: cooking.nytimes.com

Yield:
2 servings
Prep:
10 min
Cook:
1 hr
Total:
1 hr 10 min
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Ingredients

  1. ¼ cup extra-virgin olive oil, plus more as needed
  2. 2 yellow onions, thinly sliced
  3. Kosher salt (such as Diamond Crystal)
  4. 2 tablespoons white miso
  5. 1 tablespoon red wine vinegar or aged sherry vinegar
  6. 1 ½ cups labneh
  7. 1 ½ teaspoons onion powder
  8. 3 tablespoons minced chives, plus more for garnish
  9. Freshly ground black pepper
  10. 1 teaspoon sugar (optional)
  11. Potato chips, pita, crudités or crackers, for serving

Instructions

  1. Set a large skillet over medium heat. Once it’s hot, add the oil. When it shimmers, add the onions and season with salt. Cook, stirring the onions and scraping the pan regularly, until the onions begin to brown. After about 20 minutes, once the onions have cooked off most of their water, bare spots in the pan might cause onions to start to stick and burn. Add a splash of water as needed to loosen any cooked-on bits. As long as they’re not burned, you can scrape and stir them back into the onions. If they are burned, don’t add any water and instead scrape everything but the blackened bits into a new pan and continue cooking — you may also need to add another tablespoon or so of oil.
  2. Continue cooking and scraping regularly until the onions are very well caramelized, 45 to 55 minutes total. Turn off the heat and stir in the miso and vinegar. Taste and adjust the seasoning with salt and vinegar as needed.
  3. Allow the onions to cool, then chop them finely. Transfer the onions to a large bowl and add the labneh, onion powder, chives and a few grinds of pepper. Taste and adjust the seasoning with salt. Add sugar if needed to balance out the salt and vinegar.
  4. Transfer to a serving bowl and garnish with more chives. Serve with potato chips, warm pita, crudités or crackers. Cover and refrigerate leftovers for up to 1 week.