Caramelised onion, Roquefort and walnut dip

AT A GLANCE

  • Serves 12 people

  • 70 ml olive oil
  • 2 onions, finely chopped
  • 25 gm (¼ cup) walnut halves
  • 100 gm Roquefort Papillon
  • 90 gm French-style crème fraîche, or to taste
  • To serve: celery heart stalks
01   Heat 1½ tbsp oil in a saucepan over medium heat, add onion, cook, covered and stirring occasionally, until onion is soft and transparent (15-20 minutes), then uncover and stir occasionally until caramelised (20-30 minutes). Transfer to a bowl and cool.
02   Meanwhile, heat remaining oil in a small frying pan over medium heat, add walnuts and sauté until golden (2-4 minutes). Drain on absorbent paper, cool, then coarsely chop and set aside.
03   Smooth Roquefort with a fork until creamy, add crème fraîche and caramelised onion, beat to combine and season to taste with freshly ground black pepper. Serve topped with walnuts, with celery stalks (and a pâté knife for spreading) to the side.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

KIRSTEN BOOKALLIL AND LISA FEATHERBY

FEATURED IN

Nov 2009

Nov 2009

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