FRENCH ONION DIP WITH CHEDDAR BISCUITS

Prep time 30 mins Cooking time 30 mins Serves 8

INGREDIENTS

40g butter, diced

11/2 large onions, thinly sliced

2 garlic cloves, finely chopped 100ml non alcoholic white wine

2 tsp finely chopped thyme

Finely grated rind and juice of 1 lemon 500g sour cream

CHEDDAR BISCUITS

150g wholemeal flour

150g plain flour

2 tsp finely chopped thyme

1 tsp sweet paprika, plus extra for dusting A pinch of cayenne pepper

220g chilled butter, diced

70g cheddar, coarsely grated

1 egg yolk, mixed with ½ tsp water

METHOD

For cheddar biscuits, process flours, thyme, spices and 11/2 tsp 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 heel of your hand. Form into a disc, wrap in clingfilm and refrigerate for 1 hour to rest. 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 cookie cutter. Place on prepared trays, brush lightly with egg wash, dock with a fork and dust with a little extra paprika and salt.

Bake, turning and swapping trays halfway through the cooking process until golden brown, 15-20 mins. Cool completely on trays, then store in an airtight container between sheets of baking paper for up to 3 days.

For the dip, melt butter in a large saucepan over medium-high heat, add onion and saute until onion is tender and well caramelised, 8-10 mins, then add garlic and stir until fragrant.

Deglaze pan with non alcoholic wine, simmer until completely reduced, then stir in thyme and rind. Cool to room temperature, then process in a food processor with sour cream and lemon juice to taste until smooth.

Check seasoning and refrigerate in an airtight container for up to 3 days. Serve with cheddar biscuits and crudites.