Miso-Labneh Onion Dip
Published Sept. 15, 2025
- Total Time
- 1 hour 10 minutes, plus cooling
- Prep Time
- 10 minutes
- Cook Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra-virgin olive oil, plus more as needed
- 2yellow onions, thinly sliced
- Kosher salt (such as Diamond Crystal)
- 2tablespoons white miso
- 1tablespoon red wine vinegar or aged sherry vinegar
- 1½cups labneh
- 1½teaspoons onion powder
- 3tablespoons minced chives, plus more for garnish
- Freshly ground black pepper
- 1teaspoon sugar (optional)
- Potato chips, pita, crudités or crackers, for serving
Nutritional analysis per serving (4 servings)
332 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 11 grams protein; 497 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set a large skillet over medium heat. Once it’s hot, add the oil. When it shimmers, add the onions and season with salt. Cook, stirring the onions and scraping the pan regularly, until the onions begin to brown. After about 20 minutes, once the onions have cooked off most of their water, bare spots in the pan might cause onions to start to stick and burn. Add a splash of water as needed to loosen any cooked-on bits. As long as they’re not burned, you can scrape and stir them back into the onions. If they are burned, don’t add any water and instead scrape everything but the blackened bits into a new pan and continue cooking — you may also need to add another tablespoon or so of oil.
- Step 2
Continue cooking and scraping regularly until the onions are very well caramelized, 45 to 55 minutes total. Turn off the heat and stir in the miso and vinegar. Taste and adjust the seasoning with salt and vinegar as needed.
- Step 3
Allow the onions to cool, then chop them finely. Transfer the onions to a large bowl and add the labneh, onion powder, chives and a few grinds of pepper. Taste and adjust the seasoning with salt. Add sugar if needed to balance out the salt and vinegar.
- Step 4
Transfer to a serving bowl and garnish with more chives. Serve with potato chips, warm pita, crudités or crackers. Cover and refrigerate leftovers for up to 1 week.
Private Notes
Comments
It literally says to taste and adjust as needed. Taste it, and if you don't want to add more salt, don't add more salt.
@Jennifer Re your comment / criticism about the recipe instruction in step 2 to add salt as needed, it does say "as needed". As you point out, it may not be needed but then again it may. This is a taste and decide instruction. I read your comment as criticism before trying the recipe and I just wanted to weigh in.
Recipe says: “Turn off the heat and stir in the miso and vinegar. Taste and adjust the seasoning with salt and vinegar as needed.” Wait a minute: add salt after adding the miso, which has generally got a high salt content? Depending on the miso you use (sometimes the brown and red varieties are more sodium-intense). Like many of you, I love umami, but adding salt? For those who need to decrease salt due to high BP, make sure to taste this before even considering adding salt.
Since none of these comments are about the dip let me be the first! I followed the recipe as is, and it is wonderful. If you like the grocery French onion dip packet, this is a whole other level. I used a pre bought labne and it worked wonderfully. I did add a tiny bit more salt to the final mix, plus extra pepper. For the other comments, white miso is a bit more sweet and lighter in flavor compared to the red and brown misos. I’m excited to bring this recipe to parties coming up for the holidays and other outings! Thank you Samin.
Why do we have to make the labneh (and add an additional day to the prep)? can't we just use full-fat greek yogurt? what added benefit do we get w/ the labneh?
I have the same question.
Labneh is thicker than Greek yogurt. You are draining out the extra liquid from the yogurt. It does make a difference. I know I have seen labneh avilable in a few mainstream grocery stores.
Or you could just... buy labneh? The added benefit of which is that it tastes different than full fat Greek yogurt? Sometimes I sincerely wonder if anyone is employing critical thinking before just stream-of-consciousness adding their two cents to the internet. You don't "have to" do anything, and that includes leaving this type of bad-vibes comment.
What can I substitute for labneh???
Labneh is simply Greek yogurt that has been strained further. Put your Greek yogurt into a strainer with a coffee filter over a bowl, cover & pop into the fridge overnight and you wake up to lovely labneh.