2 large red onions, sliced 1cm thick (you 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 finely chopped green olives, 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

In my opinion potato chips should always accompany chilled Champagne on a lazy, hot day. There’s something terribly jovial and slightly naughty about pretty glasses of bubbles and the salty crunch of stock-standard, plain potato chips. If I’ve got company and I’m not sucking on a bottle alone (I rarely do guzzle solo, but it sounds dramatically wicked when I write it), I like to justify the whole bag-of-chips affair by swanking it up with a lovely bowl of my insanely moreish (though slightly unfortunate to look at) crème fraîche take on good old Kiwi onion dip. In my opinion this makes enough for two soirée servings depending on who you’re drinking with.

View the recipe collection here


1.Heat the oven to 190°C fan bake.
2.On a lined baking tray, lay out the onion slices, drizzle with a little olive oil and sprinkle with salt.
3.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.
4.Allow the onions to cool, then chop roughly. 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.
8.Will last for a week covered in the fridge.

Food and recipe styling, photography Fiona Hugues