Romel Bruno returns with the ultimate french onion labneh and homemade chips that are sure to be a hit at any gathering. Labneh is a Middle-Eastern style soft cheese that’s popular in Levantine cuisine. It’s made by straining yogurt using a cheesecloth and then letting it sit for 12 to 24 hours in the fridge. After, add caramelized onion and shallots along with chives and dill into the mixture for a tasty savory dip. Pair with perfectly salted potato chips and you’ve got yourself a party! GET THE RECIPE ►►
PREP TIME: 12 hours 30 minutes
COOK TIME: 30 minutes
MAKES: 5 cups
INGREDIENTS
32 ounces plain Greek yogurt
2 tablespoons neutral oil
1 tablespoon unsalted butter (optional)
2 large yellow onions, finely chopped
2 large shallots, finely chopped
Kosher salt
4 russet potatoes
3 quarts canola oil (for frying)
1/2 cup dill fronds, coarsely chopped
1/2 cup thinly sliced chives
1 tablespoon garlic powder
1 tablespoon onion powder
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