Onion Dip, Caramelized

In large skillet, over high heat, put butter and 1 T oil, add brown sugar and salt; stir to blend. Add onions and cook 5 min. Reduce heat to medium and cook, stirring frequently, constantly at end, 40 min until dark brown. Sprinkle w black pepper, stir n thyme, and remove from heat. When cool, fold into yogurt and stir in lemon juice. Transfer to serving bowl. Can be refrigerated up to 2 days. In clean skillet, over med-high heat, add remaining 4 T oil. A few seconds later, add the leeks, turn the heat up to high and sprinkle w s&p. Use a spatula to turn leeks as they cook. Be careful; they will go from not-browned to burnt pretty quickly, and you want to catch them in between, when they’re browned and crisp. Drain on paper towels and use to garnish onion dip.

Onion 2 lb sweet, chopped
Olive Oil 5 T
Butter 1 T
Brown Sugar 1tsp
Salt 0.5 tsp
Yogurt 1.5c whole milk
Lemon Juice, Fresh 1T
Leeks 1 trimmed and julienned into EVEN pieces