Ingredients
2 tbsp butter
2 onions, thinly sliced
SIDS SALT & PEPPER
1 tsp sugar
½ tsp fresh thyme leaves
1 tbsp dry sherry
250 g pkg cream cheese, at room temperature
1 cup sour cream
zest of 1 lemon
dash Kaitaia Fire
170 g Gruyère cheese, coarsely grated
2 spring onions, finely chopped, plus extra for serving
potato chips and vegetables
Directions
Melt the butter in a large skillet over medium-low heat. Add the onions, season with 1 tsp SIDS SALT & PEPPER and cook, covered, stirring occasionally until softened, 8-10 minutes.
Increase heat to medium, add the sugar and cook, stirring frequently, until deep golden brown, 15-20 minutes (add a tablespoon water if the onions stick or pan browns). Stir in the thyme and cook for 1 minute then stir in the sherry.
Meanwhile, heat oven to 220⁰C. In a large bowl, mix the cream cheese, sour cream, zest and Kaitaia Fire until smooth. Fold in the Gruyère, scallions and onions.
Transfer the mixture to a shallow 3-cup baking dish, place on a rimmed baking sheet and bake until light golden brown and bubbling, 15-18 minutes. Sprinkle with spring onions and serve with the chips and vegetables.
