Ah, caramelised onions … the smell wafting through the house and the tender, sweet and savory flavours—there are few things in the world that make me wiggle my toes with glee. You can’t rush caramelised onions. Be patient and move each onion strand around the pan until they reach that gorgeous golden colour. I’m always on the search for snacks that are delicious and healthy. This is so yum, you won’t even think that you’re being good! P.s. A tip for all those diehard caramelised onion lovers like me, you can actually freeze them for a few months to whip out for a quick pissaladière tart or for this dip.
- 2 tablespoons extra virgin olive oil
- 2 brown or Spanish onions, peeled and sliced lengthways
- 100 g (3½ oz) spinach/ swiss chard or silverbeet, thick middle stalks removed (I’ve also used baby spinach when I was desperate)
- 150 g (5 oz) natural Greek yoghurt
- ½ teaspoon onion powder
- ½ garlic clove, finely grated on a microplane
- sea salt and freshly ground pepper
1. Heat oil in a large frying pan or saucepan to medium-low. Add onions and sauté, stirring regularly until golden and caramelised, about 20 minutes. Set aside to cool.
2. Wash spinach and place in a saucepan. Without adding any water, cover and heat to medium. Cook until it has completely wilted and chop roughly. Allow to cool.
3. In a serving bowl, combine spinach, yoghurt, onion powder and garlic. Stir through three-quarters of the caramelized onions. Taste and season accordingly.
4. Scatter with remaining caramelized onions and serve with lavosh or a selection of sliced baby vegetables (carrots, cucumbers, celery, fennel).