French onion dip

Name: French onion dip
Ingredients: 1 large Onion, chopped (Main); 4 Shallots, use 5 if they are small (Main); 1 bunch Spring onion, reserve the green tops (Main); 1 knob Butter, a large one; 1 splash Olive oil; 2 cloves Garlic, crushed; 1 tsp Sugar; 1 small bunch Lemon thyme; ¼ cup Stock, or use the juice of 1 orange; 1 splash Gin, a good sized one; 1 cup Buffalo yoghurt, a large one, or use greek yoghurt (Main); 1 handful Chopped chives; 1 Lemon, zest and juice

Tam West

Warren Elwin

Food writer

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Serve with a medley of chopped colourful vegetables for an altogether healthier chip ’n’ dip.

Ingredients

1 large	Onion, chopped (Main)
4	Shallots, use 5 if they are small (Main)
1 bunch	Spring onion, reserve the green tops (Main)
1 knob	Butter, a large one
1 splash	Olive oil
2 cloves	Garlic, crushed
1 tsp	Sugar
1 small bunch	Lemon thyme
¼ cup	Stock, or use the juice of 1 orange
1 splash	Gin, a good sized one
1 cup	Buffalo yoghurt, a large one, or use greek yoghurt (Main)
1 handful	Chopped chives
1	Lemon, zest and juice

Directions

Evenly chop onion, shallots and spring onions (reserve the green tops). Melt butter and a glug of olive oil, then add the onions, crushed garlic cloves, sugar and a small bunch lemon thyme and gently fry, stirring often until everything is nicely caramelised.
Add the spring onion tops, stock (or the juice of an orange) a healthy splash of gin and cook until liquid has evaporated and the mixture is soft to the bite. Remove from heat, discard herbs, cover and cool. Blitz to a chunky paste.
Add onion to the large cup of buffalo (or greek) yoghurt, the chopped chives and the lemon zest and juice. Stir to combine, season and chill to serve.