In a large nonstick skillet, heat oil over medium. Add onions and salt. NOTE: If you’d like to limit the sodium of the dip, omit the salt here.

Cook over medium heat for half an hour, stirring occasionally. Onions should be tender and golden.

After onions have cooled, give them a rough chop into bite sized pieces. Reserve some onions for garnish.

Mix together onions, yogurt, vinegar, and soy sauce.

Chill dip before serving. Garnish with reserved onions.