Sometimes, all you feel like are chips and dip. If you’re a New Zealander that means Kiwi dip made out of onion soup mix and reduced cream. But sometimes you want to do something just a little bit better, a little bit fancier. Introducing the caramelised onion dip.
Combining the taste sensation that is Al Brown’s caramelised onion recipe, sour cream and a dollop creme fraiche I give you sensory magnificence. It’s a little time consuming but totally worth it.
You’ll want to start off well in advance as to get truly delicious caramelised onions you’re going to need to be patient.
Kick things off by making the caramelised onions. You will need:
- 2 tablespoons of olive oil.
- 2 large onions.
- 2 cloves of finely minced garlic.
- Two sprigs of finely chopped fresh thyme leaves.
- A pinch of dried chilli flakes.
- 1/8 of a cup of balsamic vinegar.
- 1/8 of a cup of brown sugar.
- 1 cup of water.
Combine all of the ingredients above in a heavy based saucepan and simmer for 1 – 1 1/2 hours, stirring occasionally until the onions are a deep golden brown colour with a jam like consistency. Add a little water to prevent the onions from sticking if necessary.
Once jammy, remove the onions from the heat and allow to cool. Once cool you can then whip the dip together. This part is simple, all you need is to mix the caramelised onions into a cup of sour cream. If you want to make it a little bit lighter than use creme fraiche or a combination of the two. I like to use a mixture of half/half. You can also add more/ less sour cream depending on your personal taste preferences.
And you’re done. Enjoy the dip with crunchy potato chips or apple slices, a cold drink and good company.