I wanted to try substituting half the flour with whole wheat flour but did not want to mess it up. So I will be trying it the next time. I would also try reducing the amount of oil and butter. The dip base is cream cheese (tang + richness), mayonnaise (flavour + fat) and sour cream (tang + reduces richness a bit);

This also means that even if one or more of the eggs have blood spots, the pan you use to cook them won’t be rendered un-kosher. Some people also have a special pan they use only for cooking eggs – belt and braces, right? My Mum’s egg and onion was always made with raw onion, and so that’s the way I like it! Other people fry their onions until golden and soft, before adding them to their egg and onion. Once the dough is mixed, rest for 30 minutes. Cover the pan with a lid so the dough does not dry out. Take a small piece of dough and make a ball. Dust the dough ball generously in flour. Start rolling the dough gently. Spread the dough to a 4-5 inch circle. The caramelised onion infuses it with beautiful flavour that’s savoury with natural sweetness – there’s no sugar in this recipe, it’s all from the natural caramelisation of the onion!Notes: After 15 mins, I thought it was enough. Though it was baked and done, after a while it became soft. so I baked for another 15 mins. It was perfect and even after storing it in a box, it remained crunchy. Dehydrate for 1 hour at 120 degrees, then reduce to 105 degrees and dry for another 6 hours. Once the bread starts drying out and holding together, score them with a knife into the size that you'd like.

I hope you’ll decide to give this simple and delicious appetiser a try. You’ll be surprised just how tasty a few simple ingredients can be! On a well floured surface roll out the dough like you would make a cookie dough. (If you find it difficult to do this, use Supriya’s method: “ So instead I took small balls on dough and placed it in between 2 greased plastic sheets. Apply pressure and make it into flat disc. Remove the top cover and with the tip of your hands flatten the dough and make it as flat as possible.”)French Onion Dip gets its name from French Onion Soup, with the flavour base of both being caramelised onion. What French Onion Dip is made of

They do! These things are awesome – super healthy (flaxseed is all kinds of good for you), super flexible (you could season these with a ton of different flavors), delicious, and easy! And of course, vegan, gluten free, sugar free, yadda yadda yadda. In this recipe I’ve called for 5 eggs to serve 4 people. This is because I grew up always hard boiling an odd number of eggs.

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As I already told you that they’re perfect for gifting — I bet nothing can beat a homemade baked good. And they are exemplary for parties and get-togethers as well.

If you happen to have any left (which is unlikely) and need to store them, allow them to cool fully. Place inside an airtight container. A Mason jar with the canning lid and band tightened down work great and they’ll stay crispy for up to 5 days. (Probably longer but that’s the very longest they’ve lasted before we’ve eaten them all). But if you want a French Onion Dip that’s elevated to incredible status, make this Homemade French Onion Dip from scratch! Take a round cookie cutter or a glass or small bowl with sharp edges & cut out cookie rounds. Repeat this process for the remaining dough as well.Do not add lot of water at once. Add the water in intervals and keep mixing. We are looking to form a dough that is stiff but still pliable. Close to chapati dough consistency.