An easy and traditional recipe for a Rio-style barbecue, this onion dip is made with just two basic ingredients and comes together quickly to serve with bread.
Recipe Video
Ingredients
- Mayonnaise
- Onion cream soup mix (powdered)
- Chopped fresh parsley opcional
- French bread rolls
Instructions
In a bowl, place the mayonnaise of your choice.
Add the powdered onion cream soup mix to the mayonnaise. Use sparingly to prevent the dip from becoming too salty or strong.
Dica: It is better to use less of the seasoning initially and adjust to taste later.
Vigorously mix the two ingredients until the soup powder is completely incorporated into the mayonnaise, ensuring any onion flakes are evenly distributed.
Optionally, stir in chopped fresh parsley to enhance the flavor.
Prepare the French bread rolls by slicing them in half lengthwise or by making crosswise slits without cutting all the way through the heel (deli style).
Dica: For the slit style, fill each section with the dip. For slicing in half, spread generously over both cut sides.
Spread the onion dip generously over the prepared bread; be sure to use plenty.
Dica: Do not skimp on the dip; the spread is the main highlight of this stuffed bread.
Bake the stuffed rolls in an Air Fryer at 200 degrees Celsius until they are golden brown and crispy.
Dica: Using the Air Fryer prevents the bread from burning quickly, unlike a grill, allowing you to control the doneness better.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy16 kcal1%
- Carbohydrates2 g1%
- Protein0 g0%
- Total Fat1 g1%
- Dietary Fiber0 g0%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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