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

Method

  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 12 people

Featured in

Nov 2009

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool