This air-fryer dip turns three sliced onions into a jammy, golden base under a cap of garlicky melted cheese. Butter, salt, chilli oil and a splash of broth go in with the onions first; the liquid stops them scorching at 180°C (350°F) and lets them soften instead of crisping over 25 minutes. Shredded mozzarella mixed with mayonnaise and pressed garlic goes on for the final 10 minutes, and the mayonnaise keeps the cheese creamy rather than rubbery as it melts. It is done when the edges bubble and a spoon lifts long strands. Vegetable stock works fine in place of meat broth. Serve it warm on toast.
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.
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