Elizabeth Arden Garden Spring Onion Crackers, 200 g

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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.”) Hands down, the BEST thing to dip in Onion Dip is plain crinkle cut potato crisps. This is an American thing that hasn’t yet made it across the waters. Also I used “I Can’t Believe It’s Not Butter’s” cooking and baking blend instead of real butter. The ICBNB has 50% less saturated fat than butter, and 0mg cholesterol. Slowly add the melted vanaspati and olive oil. Knead to a stiff dough. At this stage, it depends on how well it leads to being rolled out. So add milk slowly and knead well. Read notes. But if you want a French Onion Dip that’s elevated to incredible status, make this Homemade French Onion Dip from scratch!

In a bowl, sift the flours along with baking powder and salt. Then add the onion julienne, finely chopped green chilies. Mix well. 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.

Oh and these are best when served with a steaming hot cup of tea, coffee or hot chocolate. A nice warm glass of milk would also go well. YUM. Note: I have used only half the amount of onions here, for the reason that the more onions added would release more water as the dough rested & the dough would be difficult to work with. Do not skip adding atleast some of the onions now, for the flavors to be infused)

Place the sunflower seeds in your food processor and process into a fine meal. Take out of food processor and set aside. (You do not need to wash your food processor yet.) Place onions in a large mixing bowl. Add everything else, including the ground sunflower seeds. Mix with a spoon. If it's dry and won't mix, you can add a small splash of water (ex. 1 tbsp), but I doubt you'll need to add any water at all.Bake uncovered for 25 to 30 minutes or until the mixture is bubbly and the topping is golden brown. Serve immediately. Of course, if you aren’t so bothered about the kosher status of your hard boiled eggs, feel free to boil as few or as many as you like! Isn’t it just fancy egg salad?