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  • ½ tablespoon olive oil
  • 4 onions, peeled and finely chopped
  • 1 garlic clove, crushed
  • ½ tablespoon Worcestershire sauce
  • leaves from 2 thyme sprigs
  • 200 g (7 oz) Greek yogurt
  • 2 cm (¾ inch) piece fresh horseradish root, peeled
  • salt and pepper

Heat the oil in a frying pan. Add the onions and cook over a low heat for 18–20 minutes, stirring from time to time, until they start to caramelize and turn golden. Stir in the crushed garlic and cook for a further 2 minutes, then stir in the Worcestershire sauce and thyme leaves and remove from the heat. Leave to cool.

Transfer the onion mixture to a bowl and stir in the yogurt.

Juice the horseradish and add the juice to the onion dip. Season to taste and serve.

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