French Onion Dip with Ched­dar Bis­cuits

Gourmet (South Africa) - - ENTERTAINING -

Rather than us­ing a dried soup mix, we’ve opted for richly caramelised onion along with fra­grant thyme and le­mon rind. The Ched­dar bis­cuits are ex­cel­lent served as they are, but come into their own paired with this mor­eish dip.

Prep time 30 min, cook 30 min (plus rest­ing, cool­ing)

Serves 8

Ched­dar bis­cuits

1 cup whole­meal flour

1 cup plain flour

2t finely chopped thyme 1t sweet pa­prika, ex­tra

for dust­ing

1/4t cayenne pep­per

220g chilled but­ter, diced

70g vin­tage Ched­dar, grated 1 egg yolk mixed with 1/2t wa­ter

Dip

40g but­ter, diced

11/2 large onions, thinly sliced 2 gar­lic cloves, finely chopped 100ml dry white wine

2t finely chopped thyme finely grated rind and juice

of 1 le­mon

500g crème fraîche or

sour cream

For the Ched­dar bis­cuits 1. Process flours, thyme, spices and 11/2t sea salt in a food pro­ces­sor to com­bine, then add but­ter and process to fine crumbs. Add cheese, process to com­bine, then turn out onto a work sur­face and bring mix­ture to­gether with the base of your hand. Form into a disc, wrap in cling­wrap and rest in fridge for 1 hour. 2. Pre­heat oven to 180˚C and line bak­ing trays with bak­ing pa­per. Roll out pas­try on a lightly floured sur­face to 4mm thick and cut out 6cm-di­am­e­ter rounds with a cut­ter (we used a fluted cut­ter). Place on trays, brush lightly with egg­wash, dock with a fork and dust with a lit­tle ex­tra pa­prika and salt. 3. Bake, turn­ing and swap­ping trays halfway, un­til golden brown (15 to 20 min­utes). 4. Cool com­pletely on trays, then store in air­tight con­tainer be­tween sheets of bak­ing pa­per (bis­cuits are very crumbly) for up to three days.

For the dip

1. Melt but­ter in a large saucepan over medium-high heat, add onion and fry, stir­ring oc­ca­sion­ally to be­gin with and more fre­quently as onion starts to colour, un­til ten­der and well caramelised (8 to 10 min­utes), then add gar­lic and stir un­til fra­grant (30 sec­onds). 2. Deglaze pan with wine, sim­mer un­til com­pletely re­duced, then stir in thyme and rind. 3. Cool to room tem­per­a­ture, then process in a food pro­ces­sor with crème fraîche and le­mon juice to taste un­til smooth. Check sea­son­ing and re­frig­er­ate in an air­tight con­tainer for up to three days. Serve with bis­cuits and cru­dités.

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