French onion dip
Photo by Tam West
Serve with a medley of chopped colourful vegetables for an altogether healthier chip ’n’ dip.
|1 large||Onion, chopped|
|4||Shallots, use 5 if they are small|
|1 bunch||Spring onion, reserve the green tops|
|1 knob||Butter, a large one|
|1 splash||Olive oil|
|2 cloves||Garlic, crushed|
|1 small bunch||Lemon thyme|
|¼ cup||Stock, or use the juice of 1 orange|
|1 splash||Gin, a good sized one|
|1 cup||Buffalo yoghurt, a large one, or use greek yoghurt|
|1 handful||Chopped chives|
|1||Lemon, zest and juice|
- Evenly chop onion, shallots and spring onions (reserve the green tops). Melt butter and a glug of olive oil, then add the onions, crushed garlic cloves, sugar and a small bunch lemon thyme and gently fry, stirring often until everything is nicely caramelised.
- Add the spring onion tops, stock (or the juice of an orange) a healthy splash of gin and cook until liquid has evaporated and the mixture is soft to the bite. Remove from heat, discard herbs, cover and cool. Blitz to a chunky paste.
- Add onion to the large cup of buffalo (or greek) yoghurt, the chopped chives and the lemon zest and juice. Stir to combine, season and chill to serve.