Whisky-Caramelised Onion Dip
Sweet, golden onions slowly caramelised with a splash of whisky and a touch of sugar, then folded into cool, creamy sour cream or yoghurt. The result? A rich, savoury dip with a hint of warmth and a whole lot of flavour—perfectly balanced and irresistibly scoopable.
Serve it up with crisps, crackers, or breadsticks for a crowd-pleasing snack or party platter staple. Go dairy-free with vegan yoghurt, or add a dash of Worcestershire sauce for even deeper umami flavour. It’s comforting, moreish, and just a little bit fancy.
Ingredients:
2 large onions, thinly sliced
1 tbsp olive oil
1 tbsp whisky
1 tsp sugar
200g sour cream or Greek yoghurt
Salt and pepper to taste
Instructions:
Heat olive oil in a pan over low heat and add the onions. Cook for 10 minutes, stirring occasionally.
Add whisky and sugar, and cook for another 5 minutes until caramelised.
Let cool slightly, then mix into sour cream or yoghurt.
Serve with crisps, crackers, or breadsticks.
Tips & Variations:
Use vegan yoghurt for a dairy-free option.
Add a dash of Worcestershire sauce for extra depth.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
