Caramelized Onion & Bacon Dressing

Salad dressing is one of those things that people tend to have strong preferences about.

On the side. Tossed with lettuce.

Rich and creamy. Light vinaigrette.

Just a drizzle. Glopped on.

And don’t even get me started on you die-hard “Ranch on everything” people!

Though I like a variety of dressings and vinaigrettes, homemade dressings always beat out the competition for me. The benefits of making your own dressings at home are obvious — you can customize them to your liking and adjust the seasonings, quality of ingredients and even fat content.

I’ve become a big fan of yogurt-based salad dressings with their tart and creamy flavor. So, when the opportunity popped up to create my own yogurt dressing using Stonyfield Organic, I didn’t have to think twice about it. Well, that’s not entirely true. Have you ever thought about how many flavor combinations you can create for salad dressing?!

I ended up going with a combo that always works together: Caramelized Onion & Bacon. Instead of dressing a plain salad with this creamy, savory dressing, I drizzled it over arugula… perched on top of a Cheddar, Pear & Pecan Flatbread. Yum.

I left my version of this dressing on the thicker side {which actually makes it a great dip for crudites or pita chips}, but you can thin it out for easier pouring if you prefer, or use regular plain yogurt instead of Greek-style.

Don’t stop at just one homemade dressing in your cooking repertoire! Check out these other yogurt-based dressings over on The Cookful, including this sweet and tangy Lemon Poppy Seed Dressing!

Disclosure: I was given coupons and compensation for the ingredients needed to create this recipe. As always, all opinions here are my own. 🙂

Caramelized Onion & Bacon Dressing

I left my version of this dressing on the thicker side {which actually makes it a great dip for crudites or pita chips}, but you can thin it out for easier pouring if you prefer, or use regular plain yogurt instead of Greek-style.

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Course Sauce

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 1 jar

Author Dianna Muscari

Ingredients  

• ½ cup caramelized onion* {I used red onion but you can use whatever you'd like}
• 1 cup Stonyfield Greek Yogurt {I used the whole milk kind}
• 2 teaspoons white wine vinegar
• 2 to 3 slices of crisply cooked bacon crumbled

For Flatbread:

• 1 flatbread base such as lavash, naan bread or store bought crust
• 1 teaspoon olive oil
• ⅓ cup sharp white cheddar cheese such as Cabot
• ½ a pear thinly sliced
• ¼ cup chopped candied pecans {or regular pecans}
• ½ cup arugula leaves

Instructions 

For Dressing:

• Combine caramelized onions, yogurt and vinegar in a blender or food processor. Blend until smooth.
• Stir in crispy bacon. Season to taste. Store in an airtight container in the refrigerator.

For Flatbread:

• Preheat oven to 400 degrees. Place lavash or flatbread crust on a baking pan lined with foil. Drizzle bread with olive oil and brush to coat. Bake for about 5-7 minutes or until the edges begin to brown.
• Remove from oven and top with cheese, pear slices, and candied pecans. Bake for an additional 10-15 minutes or until the cheese is melted and starting to brown and bubble in spots. {You'll want the pears to cook and soften a bit, too.}
• Remove from oven and cool slightly before topping with arugula and drizzling with Caramelized Onion & Bacon Dressing.

Dianna's Tips

To caramelize onions, simply add about a tablespoon of olive oil to a pan, add thinly sliced onion and cook them down over medium-high heat, stirring frequently until the onions are very soft and turn a deep golden color. If they begin to burn to stick to the pan, add a little bit of stock of your choice, water or wine to the pan and continue to cook until the onions are ready and the liquid is completely evaporated.