French Onion Dip with Cheddar Biscuits
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)
1 cup wholemeal flour
1 cup plain flour
2t finely chopped thyme 1t sweet paprika, extra
1/4t cayenne pepper
220g chilled butter, diced
70g vintage Cheddar, grated 1 egg yolk mixed with 1/2t water
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
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.