1/2 cup minced red onion, shallot, or yellow onion
Pinch each sugar and salt (1/8 teaspoon)
2 cloves garlic, minced
1/2 teaspoon dried tarragon
1/4 teaspoon thyme
1/4 teaspoon rosemary
1 tablespoon sherry vinegar
1/2 cup plain Greek yogurt
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh minced parsley
Instructions
Heat the oil and butter over high heat and add the onion and the pinch of salt and sugar. Stir to combine, then cover and reduce heat to medium-high. Cook 5 minutes.
Add the garlic and cook 30 seconds to 1 minute, until softened.
Add the herbs and deglaze with vinegar.
Cook until evaporated and remove from heat.
Stir the onions, yogurt, salt and pepper, and parsley together.
Serve right away or keep refrigerated for up to a week. Dip will thicken in the refrigerator.