Fancy onion dip

Elevate the Kiwi classic onion dip to the next level. Just like the classic Kiwi dip we use DYC vinegar, but this time we use caramalised onion and Crème Fraîche. Its a combo that no one can resist. Serve with some good quality flatbreads at your next party.

3 tbsp olive oil
1 ½ medium brown onions, peeled and finely sliced
1 tsp dark brown sugar
2 tsp DYC Apple Cider Vinegar
250g Tatua Crème Fraîche
1 tsp lemon juice
1 Tbsp Superb Herb Chives, finely chopped

Huntley & Palmers Toasted Sesame Flatbread

Over medium heat, heat oil in a cast iron or other heavy-bottomed frying pan, add onions, a generous pinch of salt and cook, stirring often, until onions are golden and limp– about 15-20 min.
Add the sugar and vinegar and cook for another 5 min. Make sure you keep an eye on the onions so they don't catch on the pan and burn. Set aside to cool.
Set aside a heaped teaspoon of caramelised onions and 1 teaspoon chives to garnish. Place remaining cooked onion and rest of ingredients in a food processor with a pinch of sea salt and blitz to combine. Spoon into a bowl, cover and chill for at least 20 min.
To serve, top with reserved onion and chopped chives.
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