Savory oat and yogurt bowl with caramelized onion
Tonight you turn a sweet yogurt into a savory supper by layering it with crisp fried onion, a drizzle of oil, and a pinch of salt. The steel-cut oats and raisins in the yogurt become comfort food once you warm it through and add an umami note.
About 520 calories a serving, 23 g protein, 15 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- one 5-6 oz container raisin and brown sugar low-fat greek yogurt
Staples
- 1 medium onion
- 3 tablespoons oil
- 1/2 teaspoon salt
- to taste pepper
- 1 tablespoon butter
- Slice 1 medium onion into thin rings. Heat 3 tablespoons oil in a skillet over medium heat and cook the onion, stirring often, until deep brown and crispy at the edges, about 12 minutes; salt to taste and set aside.
- Divide the yogurt between two bowls and warm in the microwave for 1 minute, or stir over low heat in the skillet for 2 minutes until warm throughout.
- Top each bowl with the caramelized onion, a knob of 1/2 tablespoon butter melting over the warm yogurt, and a crack of pepper.
Note Swap brown onion for shallots if you have them. Leftovers keep two days covered in the fridge and reheat gently. Serve with crusty bread to soak up the broth, or add a fried egg on top to turn it into breakfast.
On the label
LOWFAT YOGURT (CULTURED PASTEURIZED NONFAT MILK, CREAM, LIVE AND ACTIVE CULTURES: S. THERMOPHILUS, L. BULGARICUS, L. ACIDOPHILUS, BIFIDUS AND L. CASEI), WATER, BROWN SUGAR, STEEL-CUT OATS, RAISINS, OAT FIBER, PECTIN, LEMON JUICE CONCENTRATE, NATURAL FLAVORS, LOCUST BEAN GUM, GUAR GUM.
Chobani, yogurt, serving 150 MG, package 5.3 oz/150 g. Ingredients as printed on the label.
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Cooks as greek yogurt, raisins, sugar. Half of it left? Use up the greek yogurt.