Recipe courtesy of ENJOY: Food Worth Sharing with the People You Love by Kelly Gibney, RRP $59.99, beatnikpublishing.com
SERVES 4-6 AS A SNACK GLUTEN FREE | NUT FREE
I find a chip and dip situation quite hard to resist. This homemade version of our iconic New Zealand dip is easy to make and tastes fantastic. Onions are sautéed low and slow until they are tender and lightly caramelised. I love this on a platter with my favourite potato chips and a bunch of raw veges for variety and colour.
- Olive oil for sautéing
- 3 medium onions, thinly sliced
- Salt and cracked black pepper
- 1 small garlic clove, finely diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- 250g crème fraîche
- Juice of 1 lemon (as needed)
- To garnish: finely chopped chives or spring onion (optional)
Heat a generous glug of olive oil in a sauté pan over a low-medium heat. Add the onion along with a good pinch of salt and cook gently for 20 minutes or more, stirring regularly until the onion is very tender and lightly browned. Lower the heat if they are cooking too quickly. Add the garlic and sauté for a few minutes. Add the Worcestershire sauce and vinegar and cook for one last minute.
Remove from the pan and place in the fridge to cool completely.
Roughly chop the cooked onion. Mix through the crème fraîche along with a good squeeze of lemon. Season well with salt and cracked pepper.
Garnish with chopped chives or spring onion before serving.