3 cups finely chopped onion
1 teaspoon white sugar
3 cups water
3 cups fresh bread crumbs
4 tablespoons milk
2 tablespoons chili powder
2 teaspoons celery seed
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dry mustard
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried basil
2 teaspoons dried oregano
3 tablespoons dry mustard
2 teaspoons dried sage
3 teaspoons dried sage
2 slices fresh mint
In a medium bowl, mix chopped onion, sugar, water, bread crumbs, milk, chili powder, celery seed, dry mustard, salt, dried oregano, dry mustard, dried basil, marjoram, dried basil and dry mustard.
Heat a lightly oiled skillet or frying pan over medium heat. Place onion cubes and 1/2 tablespoons celery seed and 1 tablespoon dry mustard in the pan. Spray partially with oil. Fry onion cubes in oil until golden brown, 15 minutes. Transfer to a large bowl.
In a medium bowl, combine the chili powder, celery seed, dry mustard, salt, oregano, dry mustard, basil, oregano and salt. Mix well. Transfer to a large bowl. Mix together the bread crumbs, milk, chili powder, celery seed, dry mustard, basil, oregano and salt. Transfer to a separate large bowl.
Return onion mixture to skillet or frying pan. Cover and cook over medium heat until lightly browned. Transfer the onion mixture to a serving bowl.
Return the bread crumbs, milk, chili powder, celery seed, dry mustard, basil, oregano, salt and pepper to a small serving bowl. Spoon the dip mixture over the bread cubes. Top with mint sprigs and serve.