Method

1. Heat olive oil in a pan over medium to low heat
2. Add the sliced red onions and cook for 20 minutes or until caramelised (if they start to burn, turn the heat down and keep caramelising). Set aside to cool
3. Heat a griddle pan (or your grill would be fine) to high and add the roughly chopped shallots
4. Grill the shallots until they are burnt - this will give your dip a nice smoky flavor. Set aside to cool
5. Put the Quark, cooked onions, grilled shallots, lemon juice and garlic into a blender and blend until smooth
6. Season to taste and serve garnished with finely chopped chives

*For a cheats edition you could substitute the 2 red onions for half a cup of caramelised onions from a jar, but this will make your dip rather sweet.