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French Onion Labneh

Nathan Congleton / TODAY
Cook Time:
40 mins
Prep Time:
10 mins

Chef notes

This dish is a big crowd-pleaser and can easily be adapted for the dietary needs of your guests. The dish itself is gluten-free and you can serve with delicious, fresh vegetables for something lighter or with hot, fresh pita. It is especially great to make during football season for a different take on the classic French onion dip we know and love.

Technique tip: Be patient with the onions during caramelization!

Swap option: You could use a vegan sour cream in lieu of labneh. Serve with pita, crudité or your favorite crackers.


  • 1/4 cup olive oil
  • 2 medium yellow onions, thinly sliced
  • 1 tablespoon kosher salt
  • 1 tablespoon sherry vinegar
  • 1 (16-ounce) container labneh
  • 1/4 cup chopped fresh dill
  • 1/3 cup finely sliced chives
  • 1/2 red onion, finely chopped
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice



In a large sauté pan, add the olive oil and set over medium-low heat. Add the onions to the pan, add salt and stir.


Begin to caramelize the onions by stirring frequently.


Continue stirring and cooking until there is no liquid left from the onions. This will take roughly 30 to 35 minutes.


Add the vinegar to the pan and cook the onions until the vinegar has evaporated. The onions should be a deep amber color but not black.


Transfer the onions to a bowl and allow to cool to room temperature.


Separately, add the labneh, chopped dill, sliced chives, chopped red onion, black pepper and lemon juice to a bowl and mix.


Once the onions have cooled, chop the onions and add to the labneh mixture.


Stir the onions into the labneh and enjoy!