Caramelised onions and biltong are the perfect complimentary match. The sweetness of the slow cooked onions, the salty spices of the cured biltong, combined together in a rich creamy spread are incredibly satisfying. Add a little cream and this delicious spread can easily be used as a dip too.
250 ml cream cheese
250 ml sour cream
150 ml powdered biltong
250 ml finely chopped biltong (grated if you prefer)
1 tbsp olive oil
2 large red onions halved and finely sliced
Pinch of salt
1,5 tbsp brown sugar
2 tbsp balsamic reduction
Gently heat the olive oil in a medium-sized pan, add the finely sliced red onions and salt. Allow to cook slowly for about 20 mins, until the onions are soft and translucent. Stir in the sugar and balsamic reduction and allow to caramelize for a further 10 mins. Stir the onions around the pan intermittently throughout the process, to ensure that they do not burn.
Remove from the heat and allow to cool.
Combine the cream cheese and sour cream together in a food processor. Add the powdered biltong and finely sliced/grated biltong and blitz again for a few seconds. Lastly, fold in the caramelised onions.
Place in a serving bowl and garnish with a few finely sliced strips of biltong and sweet piquanté peppers.
