Hot, stretchy cheese-and-onion dip: slow-roast buttery onions in the air fryer at 180°C for 25 minutes, top with a mozzarella-mayo-garlic mix, and air-fry 10 minutes more until bubbly. Scoop it up on toast — dangerously good.
Instructions
- 1
Thinly slice onions and place in a foil baking dish. Add butter, chilli oil, salt, and meat broth. Air fry at 180°C / 350°F for 25 minutes until soft and golden.
25:00 - 2
While onions cook, mix shredded mozzarella with mayonnaise and pressed garlic.
- 3
Spoon the cheese mixture over the roasted onions, fold it in, and air fry for another 10 minutes until hot, stretchy, and bubbly.
10:00 - 4
Serve hot on toast. A cheesy onion dip that honestly tastes like you shouldn’t be allowed to have it on a weekday.
Watch the video
Frequently Asked Questions
Can I make this in the oven instead of an air fryer?
Yes. Roast the buttery onions in a baking dish at 180°C for about 30 minutes, add the cheese topping, and bake another 12–15 minutes until bubbly and golden — same result, slightly longer.
What do I serve it with?
It is a hot, scoopable dip — pile it on toast or crusty bread as in the video, or serve with crackers, tortilla chips or crudités. A sharp pickle on the side cuts through the richness.
Can I make it ahead and reheat?
Assemble it up to a day ahead and refrigerate, then air-fry or bake to finish. Leftovers reheat well at 180°C until stretchy again — add a splash of broth if it tightens up.