I’ve tried making onion dip with fat-free sour cream but just couldn’t stomach it. The texture is just so off. On occasion I’d indulge by using light sour cream, but then I felt I had to be mindful of how much dip I was eating. Using a thick Greek yogurt, like Fage, I can finally eat as much dip as I want. Though it doesn’t taste exactly like full-fat sour cream, it does provide the same texture and a great (though different) flavor. Please note that depending on the brand of soup mix you use, the perfect amount will vary slightly. I’d start with 2 teaspoons and then continue adding, tasting as you do, until it suits your tastes. You can look for all-natural or organic onion soup mixes. I find the flavors differ significantly among brands, so try numerous brands if you don’t love the first you try.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.