Ingredients:

  • 2 large (300g) Vidalia or Yellow Onions, thinly sliced
  • 1 tbsp (15ml) Olive oil
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 4 oz (115g) Light cream cheese, softened
  • 1/4 cup (60g) Plain Greek yogurt
  • 1 cup (115g) Sharp Cheddar cheese, freshly shredded
  • 1/2 cup (55g) Gruyère or Swiss cheese, freshly shredded
  • 1 tsp (2g) Garlic powder
  • 1/2 tsp (1g) Dried thyme

Instructions:

  1. Heat the olive oil in a 10-inch cast iron skillet or oven-safe baking dish over medium heat. Add the sliced onions and salt, stirring occasionally, and cook for 15–20 minutes until the onions are soft and have turned a rich, mahogany color.
  2. Lower the heat to low. Stir in the light cream cheese and Greek yogurt, folding them into the onions until the mixture is smooth and velvety.
  3. Stir in the garlic powder and dried thyme until evenly distributed.
  4. Spread the mixture evenly across the pan and top with the freshly shredded Cheddar and Gruyère cheese.
  5. Bake at 400°F (200°C) for 10–12 minutes, or until the cheese is bubbling and the edges are starting to brown.