Chip Dip & Champagne
Serves 2·Added 5 May 2026 by Tom Melhuish
StarterGluten-FreeVegetarianSummer
Ingredients
| 2 | large | red onions(sliced 1cm thick, need around 120g cooked onion) |
| olive oil | ||
| 500g | crème fraîche | |
| 1 | tablespoon | white wine vinegar |
| 10 | (50g) | baby cornichons or gherkins(finely chopped, plus extra to serve) |
| 50g | green olives(finely chopped, plus extra to serve) | |
| juice and finely grated zest of 1 lemon | ||
| salt flakes and freshly ground black pepper | ||
| 1-2 | small sprigs | flat-leafed parsley(roughly chopped, to serve (optional)) |
| good-quality salted potato chips(to serve) |
Method
1.Heat the oven to 190°C fan bake. On a lined baking tray, lay out the onion slices, drizzle with a little olive oil and sprinkle with salt.
2.Roast until browned and deliciously slightly charred, around 20 minutes. Don’t be fearful, as it’s the almost burnt dark, bitter and caramel-roasted bits that make this dip what it is.
3.Allow the onions to cool, then chop roughly.
4.In a bowl, mix the roasted onion with the crème fraîche, followed by all the other ingredients. Stir to combine.
5.Importantly, as some chips are saltier than others, taste your dip with a chip and adjust the seasoning or acidity with extra vinegar if preferred.
6.Cover and refrigerate for ½ hour for the flavours to get to know each other.
7.Place in a pretty bowl, sprinkle with extra chopped olives and gherkins, and cracked pepper and parsley if you prefer, and serve with good-quality salted potato chips and chilled Champagne.
Recipe Notes
AI · may be inaccurate
Wine pairings
Champagne
Tips
Will last for a week covered in the fridge.
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