French onion dip with cheddar biscuits

1.For cheddar biscuits, process flours, thyme, spices and 1½ tsp sea salt in a food processor to combine, then add butter and process to fine crumbs. Add cheese, process to combine, then turn out onto a work surface and bring mixture together with the heel of your hand. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour to rest. Preheat oven to 180C and line baking trays with baking paper. Roll out pastry on a lightly floured surface to 4mm thick and cut out 6cm-diameter rounds with a cutter (we used a fluted cutter). Place on prepared trays, brush lightly with eggwash, dock with a fork and dust with a little extra paprika and salt. Bake, turning and swapping trays partway through cooking, until golden brown (15-20 minutes). Cool completely on trays, then store in an airtight container between sheets of baking paper (biscuits are very crumbly) for up to 3 days.

2.For the dip, melt butter in a large saucepan over medium-high heat, add onion and fry, stirring occasionally to begin with and more frequently as onion starts to colour, until very tender and well caramelised (8-10 minutes), then add garlic and stir until fragrant (30 seconds). Deglaze pan with wine, simmer until completely reduced, then stir in thyme and rind. Cool to room temperature, then process in a food processor with crème fraîche and lemon juice to taste until smooth. Check seasoning and refrigerate in an airtight container for up to 3 days. Serve with cheddar biscuits and crudités.