For an easy appetizer, use this as a dip for vegetables, chips or crackers. Or, use this as an accompaniment for oven roasted carrots or beets.
- 3 tablespoons extra-virgin olive oil
- 1 bunch sweet, spring Walla Walla onions, chopped (about 3 cups)
- 1 bulb fennel, cored and chopped (2 cups)
- 1 teaspoon fresh thyme leaves, plus more for serving
- Coarse salt (kosher or sea salt)
- 1/3 cup dry sherry or dry white wine
- 1 container (16 ounces) plain Greek yogurt, optionally strained to make yogurt cheese (labneh)
- 1 small clove garlic, minced (1/2 teaspoon
- OPTIONAL: Strain yogurt for labneh (yogurt cheese) by placing yogurt in a non-reactive strainer (stainless, glass or ceramic) lined with a couple of layers of cheesecloth set over a large bowl (big enough so that strainer does not touch the bottom of the bowl). Mix a big pinch of salt into the yogurt, and fill the lined strainer. Bring corners of cloth together and tie. Leave the yogurt to release whey into the bowl to drain for about 12 hours, until you get a nice, sour-cream thick consistency.
- Heat 2 tablespoons oil over medium in a large skillet. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until dark brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely.
- Stir together yogurt cheese (labneh), garlic, and 1 teaspoon salt. Spread onto a plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve, with chips, crackers, or crudites. Or, top servings of roasted beets or carrots with a couple of tablespoons of the yogurt, followed by about a third as much of the fennel-onion mixture.