Slow roasting an onion, basted with maple syrup fills the house with a festive and welcoming fragrance. Served warm or chilled, you’ll be making a second batch before your know it.
Makes about 2 cups (500 ml), Serves 8 to 10
SWEET ONION DIP
1 large Spanish or white onion
2 tbsp (30 ml) extra virgin olive oil
1 tbsp (15 ml) Fulton’s pure maple syrup
6 oz (180 g) fresh goat cheese
3 oz (90g) feta cheese
½ cup (125 ml) sour cream
Fennel, sliced, raw
Green beans, blanched
Mini potatoes, cooked
Broccoli crowns, blanched
Baby carrots, peeled and blanched
Preheat oven to 375 F (190 C). Peel the onion and cut it into quarters, leaving the stem-end intact. Place the onion in a baking dish. Brush it with oil, then baste with maple syrup and bake uncovered for 30 to 40 minutes, until it is soft and caramelized on the surface. Let it cool to room temperature.
Cut off the stem-end of the onion and purée in a food processor. Add the goat cheese and feta and pulse until smooth. Add the sour cream and season to taste. Chill until ready to serve.
This dip can be served chilled or warm. To heat, spoon the dip into a baking dish and place in a 350 F (180 C) preheated oven for 12 to 15 minutes.
For the winter crudités, arrange the prepared vegetables on a serving platter and serve with dip. To prepare and store the veggies in advance, arrange them on the platter, cover with damp paper towel, and then cover loosely with plastic wrap.