I was inspired by the walnut bagna cauda that was served with the bounty at Westbourne in Soho to make a vegan caramelized onion dip. I have no idea what was in that one, but I was craving a caramelized onion dip for weeks after that delicious lunch. Though this one isn’t exactly the same, it’s an amazing multitasker:
- A nutty and sweet pasta sauce
- A topping for a veggie bowl
- A dip for veggies or chips.
- A topping for bruschetta ( with prosciutto or mushrooms)
- A delicious base for an unusual pizza. Try it with goat cheese or kite hill’s classic spread and some arugula
- This is also a great topping for steak or chicken
I also have to admit that, more than once, I might have had reached into the fridge with the spoon. Sorry, not sorry.
- 3 Large yellow onions
- 4 tbsp extra virgin olive oil
- 1 cup walnuts
- Juice of 1 Lemon
- 1 tsp salt
- optional: 1 clove of garlic
- Cut the onions in half lengthwise and then slice them from root to tip.
- Heat 2 Tbsp of olive oil on medium heat in a pan with a large surface area. I think this works best in a stainless steel pan.
- When the oil is heated, add onions and stir so that they’re coated in oil.
- Cook for 30 minutes, stirring every 10 minutes. If the onions are drying out, add a bit of water and lower heat. Watch closely!
- In a food processor, add remaining olive oil, walnuts, lemon juice, salt, and garlic (optional).
- Once the walnut is smooth, add the onions and pulse until you get the desired texture. You might choose to keep bigger onion pieces or blend it completely. Up to you!
- Adjust for salt