Caramelized Onion-Mushroom Dip

• 3 tablespoons butter, divided
• 2 small yellow onions, finely chopped
• 1/2 pound button mushrooms, minced
• 1/2 ounce dried porcini mushrooms, reconstituted in 1 cup hot water, drained & minced
• 1/2 teaspoon sugar
• 1 tablespoon dry vermouth
• 1 tablespoon demi-glace, optional
• 1 cup plain yogurt
• 1 teaspoon sherry vinegar
• salt, to taste
• freshly ground black pepper, to taste

1. Melt half of the butter in a large saute pan over medium-high heat. Saute onions with large pinch of salt until just golden brown, then reduce heat to medium-low and cook, stirring constantly, until deeply browned and caramelized. Remove onions from pan.
2. In the same pan, melt remaining butter and saute mushrooms with a large pinch of salt until they stop releasing water. Add sugar and continue to cook, stirring constantly, until mushrooms are deeply browned and caramelized.
3. Add onions back to pan and stir in dry vermouth and demi-glace, if using. Cook until all liquid is absorbed. Taste, and adjust seasoning if necessary. Remove from heat and cool to room temperature.
4. Set aside one tablespoon of onion-mushroom mixture to use as garnish. Add yogurt and sherry vinegar to the rest of the onions and mushrooms, mixing well. Taste, and adjust seasoning if necessary. Add as much black pepper as your heart desires. This dip has a real affinity for it. Garnish with reserved onion-mushroom mixture.

butter, yellow onions, mushrooms, porcini mushrooms, sugar, demiglace, plain yogurt, sherry vinegar, salt, freshly ground black pepper

Taken from food52.com/recipes/8940-caramelized-onion-mushroom-dip (may not work)