2 Tablespoons Olive Oil
1 whole Sweet Onion, Diced
1 Large Leek, White And Green Parts Only, Halved Lengthwise And Thinly Sliced
2 Large Shallots, Halved And Thinly Sliced
1 Tablespoon Gluten Free Tamari
1 cup Greek Yogurt (preferably Full Fat)
1/2 teaspoons Sea Salt
In a large skillet, heat oil. Saute onion, leek, and shallot over medium-high heat until translucent and beginning to brown, 7 minutes. Turn the heat down to low and cook, stirring occasionally, until onion mixture is dark and caramelized, 15 minutes. Add tamari and continue to cook until the liquid has evaporated, 2 minutes. Transfer the onion mixture to a medium mixing bowl and stir in yogurt and salt. Taste for seasoning. Serve alongside crudites or sweet potato chips.