Maple Onion Goat Cheese Dip with Winter Crudités

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 you know it.

Makes about 2 cups (500 mL)
Serves 8 to 10

SWEET ONION DIP:

• 1 large Spanish or white onion
• 2 tbsp extra virgin olive oil 30 mL
• 1 tbsp pure maple syrup 15 mL
• 6 oz fresh goat cheese 180 g
• 3 oz feta cheese 90 g
• 1⁄2 cup sour cream 125 mL
• salt and pepper

CRUDITÉS:

• fennel, sliced, raw green beans
• blanched mini potatoes
• cooked broccoli crowns
• blanched baby carrots
• peeled and blanched mini tomatoes

1. 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.
2. 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.
3. This dip can be served chilled or warm. To heat, spoon the dip into a baking or serving dish and place in a 350°F (180°C) preheated oven for 12 to 15 minutes.
4. 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.