This classic party-starter dip is revamped with the addition of sweet, smoky, caramelised grilled onions. It’s insanely moreish, so this recipe makes enough for a crowd - or even enough to save some cheeky leftovers.
Instructions
- Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C), with a Weber Grill Pan or perforated barbecue-safe pan and preheat as directed. See below for information on Premium Gas set up methods.
- Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C), with a Weber Grill Pan or perforated barbecue-safe pan and preheat as directed. Refer to Step 7 for information on Weber Q settings and set up methods.
- Prepare the charcoal barbecue for cooking using direct medium-high heat (210°C-250°C) with a Weber Grill Pan or perforated barbecue-safe pan and preheat as directed. See below for information on how to set up a Weber Kettle.
- Prepare the griddle for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 7 for information on Weber Slate Griddle settings.
- Coat the onions with olive oil and salt.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush and adjust the settings as needed for direct medium-high heat. Add the onions to the grill pan, close the lid, and cook for 15 to 20 minutes, stirring every 4 minutes, or until they are deeply caramelised.
- Once the barbecue has preheated,, brush the cooking grills clean with a wire brush and adjust the settings as needed for direct medium-high heat. Add the onions to the grill pan, close the lid, and cook for 15 to 20 minutes, stirring every 4 minutes, or until they are deeply caramelised.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Add the onions to the grill pan, close the lid, and cook for over direct medium-high heat for 15 to 20 minutes, stirring every 4 minutes, or until they are deeply caramelised.
- Once the griddle has preheated, scrape it clean with a scraper. If needed, add a small amount of vegetable oil to the griddle surface and spread it with the back of a spatula. Cook the onions over direct medium-high heat for 15 to 20 minutes, stirring every 4 minutes, or until they are deeply caramelised.
- While the onions are cooking, combine the cream cheese, sour cream, mayonnaise, and French onion soup mix (or garlic and chilli powder) in a medium bowl.
- Once the onions have caramelised, remove them from the barbecue and set aside to cool slightly. Once cooled, reserve ¼ of the onions for garnish and finely chop the remaining ¾. Mix the finely chopped onions into the cream cheese mixture.
- Spoon the dip into a serving dish or refrigerate until needed. When ready to serve, top with the reserved caramelised onions, sprinkle with chives, and serve with Jatz!
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