Method
- Heat olive oil in a pan over medium to low heat
- 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
- Heat a griddle pan (or your grill would be fine) to high and add the roughly chopped shallots
- Grill the shallots until they are burnt - this will give your dip a nice smoky flavor. Set aside to cool
- Put the Quark, cooked onions, grilled shallots, lemon juice and garlic into a blender and blend until smooth
- 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.