Perfect to accompany a cocktail, part of a brunch spread or swirled together in a tupperware for a Summer picnic, this is your dip of the season.
I like to pile these onions onto a good schemer of creamy Greek yoghurt laced with lemon zest and salt, but feel free to stir them into a pot of sour cream for a full on retro feel or on whipped feta or labeneh.
Caramelised Onion Dip
4-6
servings10
minutes10
minutesA good carb or cracker is essential here, or endive if you prefer a cleaner crunch. I’m partial to a crinkle crisp myself.
Ingredients
2 large banana shallots (or 3-4 smaller ones depending on what’s available)
60ml extra virgin olive oil
good pinch of Malden salt
1/2 tsp Aleppo pepper (optional)
a few thyme sprigs, stems mainly removed
1 tsp white wine vinegar
1 tbsp white wine or Vermouth (or water)
500ml full fat Greek yogurt (or thick plain yoghurt or sour cream or labeneh)
finely grated zest of a lemon
1/2 tsp more Malden salt
3 tbsp roughly chopped dill
Directions
- Peel & slice the onions into rounds (not too thin, about 5mm thick), trying to keep their shape if possible.
- Place a heavy bottomed frying pan with a lid on a medium heat and add the olive oil. When it starts to glisten, lay the onions down in rings and sprinkle with a good pinch of salt and cook for about 4-6 minutes until they are golden but not too caramelised. Turn them over carefully (don’t worry too much if they loose shape now) and add the Aleppo if using, thyme, vinegar and wine.
- Cook for another minute or so and then cover with the lid and turn the heat down to medium/low and continue cooking for another 2-3 minutes. Keep an eye on them and keep moving the onions around so they don’t get too dark – think golden tan rather than deep caramel.
- When they are ready remove from the heat and transfer into a bowl with all the oil, allowing to cool to room temp.
- Meanwhile, grab a good looking serving dish and schmear the yoghurt all over the base. Grate over the lemon zest and give it a good sprinkling of salt and give it a little stir around.
- You have a choice here – you can either stir in most of the onions and leave some for garnish, or do as I prefer and drizzle on a little of the onion oil, sprinkle a little dill, top with most of the onions and then finish with the remaining oil and dill sprigs. You can add a squeeze of lemon if you wish.
Have you made this dish?
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