French Onion Dip with Parmesan Crisps

Ingredients

• 2 medium (220 g) yellow onions, finely chopped
• 1 tbsp (15 ml) olive oil
• a pinch of fine sea salt
• 1 1/2 oz (42 g) grated Parmesan
• 3/4 cup (170 g) low-fat cottage cheese, 1%
• 1 1/4 cups (306 g) plain Greek yogurt, 0%
• 1/4 tsp (1 g) garlic powder
• 1/4 cup (12 g) fresh chives, chopped
• 4 medium (160 g) celery stalks, cut into sticks
• 2 medium (122 g) carrots, cut into sticks

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Method

1. Heat the oven to 400°F (200°C). Cook the onions with the oil and salt in a 10-inch (25cm) skillet over medium-low heat for 25 minutes, stirring often, until deep golden and jammy; add a splash of water if they catch. Cool on a plate.
2. While they cook, bake the Parmesan in 6 piles on a lined sheet for 6 to 8 minutes, until lacy and golden.
3. Blend the cottage cheese, yogurt and garlic powder until completely smooth, then fold in the onions and chives. Serve with the crisps and vegetables.