Ingredients:

  • 680g yellow onions, thinly sliced
  • 28g unsalted butter
  • 15ml olive oil
  • 5g sugar
  • 15ml Worcestershire sauce
  • 1360g Russet or Yukon Gold potatoes, peeled and sliced into 1/8 inch rounds
  • 5g kosher salt
  • 2g cracked black pepper
  • 2g dried thyme or fresh rosemary
  • 240ml low-sodium beef or vegetable broth
  • 180ml Greek yogurt
  • 120ml whole milk
  • 28g French onion soup mix
  • 2 cloves garlic, minced
  • 170g shredded Gruyère cheese
  • 55g grated Parmesan cheese
  • Fresh parsley for garnish

Instructions:

  1. Sauté the sliced onions in butter and oil over medium-low heat. Stir in the sugar and cook for 20–25 minutes, stirring occasionally, until the onions are a deep golden brown. Stir in the Worcestershire sauce and remove from heat.
  2. Whisk together the Greek yogurt, milk, broth, garlic, and French onion soup mix in a medium bowl. Ensure the mixture is smooth.