Easy

Caramelised onion dip with baby vegetables

Name: Caramelised onion dip with baby vegetables
Prep time: 55 min
Cook time: 30 min
Total time: 85 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 2 onions, thinly sliced; 2 garlic cloves, thinly sliced; Pinch of caster sugar; 1 1/4 cups (300g) sour cream; 1/4 cup (75g) whole-egg mayonnaise; 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; Pinch of cayenne; 1 teaspoon celery salt; Dash of Tabasco sauce; 1 tablespoon finely chopped flat-leaf parsley; Paprika, to dust; Crispbread and sliced baby vegetables (we used fennel, carrots, cucumber and radishes), to serve

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55m

30m

Caramelised onion dip with baby vegetables

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Celebrate the Australian food scene by sharing this delicious dip with stunning fresh produce.

2 tablespoons olive oil
2 onions, thinly sliced
2 garlic cloves, thinly sliced
Pinch of caster sugar
1 1/4 cups (300g) sour cream
1/4 cup (75g) whole-egg mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
Pinch of cayenne
1 teaspoon celery salt
Dash of Tabasco sauce
1 tablespoon finely chopped flat-leaf parsley
Paprika, to dust
Crispbread and sliced baby vegetables (we used fennel, carrots, cucumber and radishes), to serve

Method

1.

Heat the oil in a non-stick pan over medium-low heat. Cook the onion with a pinch of salt for 15-20 minutes, stirring occasionally, until dark golden. Add the garlic and sugar, then cook, stirring, for 8-10 minutes until the onion is caramelised. Cool completely.
2.

Combine remaining ingredients in a bowl, stir in onion, then season to taste. Place in a serving dish, dust with paprika and serve with crispbread and vegetables.