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.
Servings: 1 jar
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.
Notes
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.