Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier. While most dips like this require you to babysit caramelizing onions on the stovetop for what feels like forever, our (relatively) hands-off version lets the oven do most of the work. It's kind of counterintuitive, but you want to keep the onions and garlic in a mound on the sheet pan rather than spreading them out; this allows them to steam and soften without browning too quickly.

4 servings

1½

lb. mixed onions (such as sweet, yellow, and/or red)

4

garlic cloves, unpeeled

¼

cup extra-virgin olive oil

.

Kosher salt

1½

cups plain whole-milk Greek yogurt

2

tsp. fresh lemon juice

.

Freshly ground black pepper

1

bunch radishes

.

Potato chips and cayenne pepper (for serving)

Step 1

Preheat the oven to 400º. Peel and trim ends off 1½ lb. mixed onions. Cut in half lengthwise. Place halves cut side down on a cutting board, then thinly slice.

Step 2

Line a rimmed baking sheet with parchment paper. Toss onion and 4 garlic cloves with ¼ cup oil and 2 Tbsp. water until evenly coated. Season with salt and toss again until well coated. Mound onions and garlic in the center of the sheet pan rather than spreading them out; this allows them to steam and soften without browning too quickly.