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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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Sauce
Cuisine: American
Servings: 1 jar
Author: The Kitchen Prep

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
  • 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.