Making a caramelised onion dip recipe has been on my “to-create” list for a while now. This dip is very more-ish and an excellent addition to any cocktail or dinner party spread. This dip has never lasted very long whenever I made it for a party. People just love it!
One thing I learned over the last couple of years working as a chef is that onions are incredibly versatile. And caramelising onions until they’re soft, sweet and golden is probably my favourite way to cook them. Adding the caramelised onions to creamy, blended cashews and fragrant rosemary makes this dip irresistible.
Not sure what to serve the caramelised onion dip with? 🤔
Of course, raw vegetables such as carrot and cucumber sticks go really well, BUT the ultimate most delicious thing to dip into this caramelised onion dip are Pretzel Bites. A match made in heaven!
I hope you love this recipe as much as I do. Please don’t forget to tag me in your creations on Instagram @nothangryanymore. I love seeing them!
Caramelised Onion Dip
- 2 brown onions
- 1 tbsp sunflower oil
- 200 g cashews
- 1 rosemary sprig
- 200 g soy milk
- 5 g white miso paste (about 1 tsp)
- 1/4 tsp salt
- 1 tbsp white wine vinegar
- freshly cracked pepper
- soak the cashews in boiling water for 20 minutes or in cold water overnight.
- Thinly slice the brown onions.
- Heat up a fry pan and add the sunflower oil. Add the sliced onions and cook for 15 minutes on low-medium heat until caramelised. Stir occasionally and add a splash of water at the 7 minute mark.
- Once the onions are caramelised, add 3/4 of the onions to a high-powered blender.
- Drain the cashews and add them to the blender along with the leaves from one rosemary sprig, soy milk, miso, salt and white wine vinegar.
- Blend everything until smooth and creamy. Add more soy milk if a thinker consistency is desired.
- To serve, add the dip into a bowl and top with the leftover caramelised onions, chopped rosemary and cracked black pepper. Enjoy!