Ingredients
- 4 med onions: 2 quartered + 2 sliced thinly
- 1 cup olive oil and salt and freshly ground black pepper, and a sprig or two of fresh thyme to taste
- 1 cup mayonnaise
- ½ cup cream cheese, softened
- ½ cup sour cream
- 1 tbsp. fresh lemon juice
- 1 tsp. Worcestershire sauce
- Hot sauce, such as Tabasco, to taste
- 4 spring onions, sliced thinly (green ends included)
- Cut raw vegetables, ie carrots and cauliflower, for serving
ONION DIP
Method
- Heat oven to 190C Toss quartered onions with a couple of tablespoons of oil on a foil-lined baking sheet, and season with salt, pepper and thyme
- Roast, turning occasionally, until soft and slightly caramelised, about 45 minutes; set roasted onions aside to cool
- Place roasted onions in a food processor and puree until smooth; add mayonnaise, cream cheese, sour cream, lemon juice, Worcestershire sauce, hot sauce, and salt and pepper, and puree until smooth
- Transfer to a bowl, cover with plastic wrap, and refrigerate until set, at least 4 hours or overnight
- Heat remaining oil in a fry pan over medium-high heat; add finely sliced onions, and cook, stirring, until beginning to brown, about 10 minutes
- Reduce heat to medium-low, and cook, stirring occasionally, until deep golden brown, about 16 minutes more
- Transfer onions to a strainer set over a bowl to drain; discard oil or reserve for another use
- To serve, stir 2/3 of the fried onions and all the spring onions into dip, and transfer to a serving bowl; top with remaining fried onions and serve with fresh vegetables
Comments
The onion dip seems to be a kiwi favourite only this one is made from scratch and with locally grown organic onions!!
Special thanks to Wairuna Organics for their wonderful onions used in this recipe.
For a printable version of this recipe please click here
