From Scratch Onion Dip

RECIPE VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON No Kiwi party is complete without this crowd pleaser. We’ve all made the onion soup and reduced cream version, now try making it from scratch.

1kg onions 1 tbsp extra virgin olive oil ½ cup sour cream 250g cream cheese 1 tbsp lemon zest 2 tbsp lemon juice salt and white pepper fresh chives, chopped Peel the onions and dice finely. Place the oil in a large pan and add the diced onions. Cover and cook over a low heat for approx. two hours, stirring often, until the onions have caramelised (a golden-brown colour). Two hours may seem like a long time and you can possibly do it faster but I found it better to do it low and slow. Remove the lid in the last 20-30 minutes to ensure the onions turn golden brown. If the onions begin to stick to the pan at any stage a little water will fix this. Once cooked, allow to cool to room temperature. Put the cooked onions, cream cheese, sour cream, lemon juice and zest in a food processor. Blend until well combined. Season with salt and pepper to taste and then stir in the chopped chives.

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