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Caramelised onion, Roquefort and walnut dip

You'll need

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.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Nov 2009

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