1 1/2 pounds privet, cleaned and dried
1 large red onion, peeled, cut into cubes
4 tablespoons liquid rennet
2 teaspoons dry mustard powder
1/4 teaspoon salt, or to taste
3 tablespoons paprika
1 tablespoon hot pepper sauce
2 tablespoons butter, melted
3/4 cup water, divided
3 tablespoons lemon juice
In a small saucepan, combine onion and liquid rennet, mustard powder, salt, paprika, hot pepper sauce and melted butter. Bring to a boil over medium heat and reduce temperature to low. Reduce heat to low and simmer, uncovered, until parboiled, about 15 minutes.
Toast the noodles and vegetables. In a medium frying pan, heat vegetable oil until hot; saute onions in pan until soft, then add them to fries and continue frying until onions are golden brown. Serve soup including dip with hot fries.