1 tbsp extra-virgin olive oil
4 cups finely chopped onions
1/2 tsp salt
1 can (14-oz) reduced sodium beef broth
2 tsp onion powder
2 tbsp white vinegar
1 cup reduced-fat sour cream
1/3 cup plain Greek yogurt
Heat the olive oil in a large skillet over medium heat; add onions and salt to skillet. Cook, stirring occasionally until onions are starting to brown, approximately 6 to 10 minutes.
Add the broth to the skillet and scrape skillet to loosen any browned bits. Simmer mixture 10 to 20 minutes until broth is almost all gone. Cook another 8 to 10 minutes on medium-low until onions are a deep golden brown. Stir in the onion powder then the vinegar; cook 1 - 2 minutes until vinegar is evaporated.
Remove skillet from the heat and allow mixture to cool for 20 minutes.
In a medium bowl, combine the sour cream and yogurt; stir in the onion mixture.
Refrigerate at least 20 minutes for the flavors to blend before serving.
Note: File Photo