Onion-yogurt dip

Ingredients:

• 1 tbsp. l. olive oil
• 1 cup chopped shallots (about 2 large onions; 150 g)
• 1 teaspoon balsamic vinegar
• 1 cup Greek yogurt, 2% fat
• 1/4 cup milk with 1% fat content
• 1/4 cup chopped chives
• Sliced ​​vegetables, low-salt pretzels or pita chips, for serving

Preparation:

1. In a small skillet, heat the olive oil over medium heat. Add the shallot and 1/2 teaspoon salt and cook, stirring frequently, until translucent and softened, about 5 minutes. Add 1/4 cup water and the balsamic vinegar, reduce the heat, and cook, stirring occasionally, until the shallots are golden brown and caramelized, 12-15 minutes.
2. In a medium bowl, combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and refrigerate for 30 minutes before serving. The dip can also be refrigerated overnight.