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Caramelized Onion Dip
A creamy dip packed with sweet caramelized onions and savory flavors, perfect for vegetables, crackers, or chips.
Prep:
|
Cook:
1.5 cups
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Easy
Ingredients
Caramelized Onion Dip:
1 small yellow onion, diced
1 leek, cleaned and sliced thinly (you can use two onions if you don't have a leek)
1 recipe Cashew Sour Cream
Splash white wine (optional)
1 small bunch chives or 3 green onions, finely chopped
Handful parsley, finely chopped
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
Pinch cayenne
Lemon juice, salt and pepper, to taste
For the Cashew Sour Cream *see notes:
1 1/2 cup cashews, soaked in water overnight, drained, and rinsed
1/4 cup water + more if needed to make creamy
1 tbsp lemon juice
2 tsp rice vinegar (or apple cider vinegar for SCD)
1/4 tsp salt
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Caramelized Onion Dip:
1 small yellow onion, diced (120–150 g)
1 leek, cleaned and thinly sliced (150–200 g) (or an additional 120–150 g onion)
1 batch Cashew Sour Cream
15 mL white wine (optional)
15–20 g chives or 50–60 g green onions, finely chopped
10–15 g parsley, finely chopped
2 g paprika
3 g garlic powder
3 g onion powder
1 g dried dill
Pinch cayenne pepper (about 0.2 g)
15–30 mL lemon juice
Salt and black pepper, to taste
For the Cashew Sour Cream *see notes:
225 g cashews, soaked overnight, drained, and rinsed
60 mL water, plus more if needed
15 mL lemon juice
10 mL rice vinegar (or apple cider vinegar for SCD)
1.5 g salt
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
Instructions
- Brown onions and leeks in olive oil for 5-10 minutes over medium-high heat with a pinch of salt. Add a splash of white wine and scrape brown bits off bottom of pan. Turn heat to low and caramelize onions for 1 hour until soft and golden and reduced to about one-third of the volume of the raw onions.
- Add caramelized onions and all other ingredients to the Cashew Sour Cream. Season to taste with salt, lemon juice, and pepper.
- Cashew Sour Cream:
- Place all ingredients into the bowl of the food processor or use a high-powered blender like a Vitamix or bullet-style blender. Blend until creamy. In the food processor, blending will take a little more time, so continue for 4-5 minutes, scraping the bowl every couple of minutes. If you find the cream to be too grainy, add water by the tablespoon until it is the desired consistency. Season to taste with lemon juice and salt.
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Nutritional Info
Storage
Notes
No time to soak overnight? Cover cashews with boiling water for 15 minutes, then drain, rinse, and use as directed.
This recipe was originally published in
The Good LFE Cookbook
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