burnt toast

I love tapas. Mezze. Antipasti. Amuse-bouches. Nibbly finger food. The variety, the mix and match nature of it all. Calling this my favourite dip would be like favouring a child, so instead what I will say is this: This is my favourite dip of the sour cream and caramelised onion category. And I love it with all my heart.

Caramelised Onion Dip

2 medium onions, finely chopped

2 garlic cloves, crushed

2 Tbsp soy sauce

1 Tbsp honey

250g sour cream

1 Tbsp mayo (because mayo makes everything taste good. In a secret, subtle sort of way)

1 1/2 tsp dijon mustard

chopped parsley

Combine the onions, a splash of water and a glug of oil in a small frypan and cook on a low heat with the lid on until onion has softened. Remove lid and continue cooking, on a higher flame now, until liquid has evaporated and onions are beginning to go light brown. Add the soy and the honey and stir until dark and sticky and caramelised. Cool slightly.

Combine the onion with the sour cream, mayo, and mustard. Adjust the seasoning, then transfer to a bowl and top with the chopped parsley to make it look pretty.