Caramelized Onion Dip

There’s something about football season that brings people together in our circles; and when we gather, we eat. Dip is an easy way to serve up a lot of vegetables for a crowd, but unfortunately supermarket platters are expensive and normally packed with junk. We’ve made dip before, and it was a hit; but I wanted to try something new.

Growing up, and even to today, my dad was known to snack on potato chips with sour cream dip. It’s a guilty pleasure of mine, too, which inspired me to concoct this caramelized onion dip. It’s a great version of the classic dip with shallots, onions, and coconut cream instead of sour cream, yogurt, or a combination thereof.

Our caramelized onion dip is best made the day before, and it’s great for game-day snacks or dinner party appetizers. With both savory and sweet flavors, it’s a crowd pleaser. We hope you’ll give it a try with your favorite vegetables, or some well-sourced potato, taro, or other tuber chips.

Ingredients
1 13.6-oz can coconut cream
1 Tbsp apple cider vinegar
2 lbs yellow onions, sliced
2 large shallots, sliced
1/2 C avocado oil
1/2 tsp dried thyme
salt and pepper to taste
2 Tbsp sherry vinegar
1 C dry white wine
1 tsp unflavored gelatin (or vegetarian substitute)
1/2 tsp fresh lemon juice

Method

Mix coconut cream and vinegar in a medium bowl. Chill in the refrigerator while you work on the next few steps (about 45 minutes). Heat oil over medium high. Add onions, shallots, thyme, salt, and pepper. Sauté until caramelized, about 25-30 minutes.

Add sherry and wine. Continue caramelizing another 10-12 minutes, stirring occasionally.

Pour coconut milk mixture into Vitamix, blender, or food processor. Add the caramelized onions, gelatin, and lemon juice. Blend on medium-low for 30 seconds to 1 minute.

Pour into medium bowl and chill for 30-45 minutes, or overnight.

Serve with your favorite veggies and/or paleo-friendly chips.

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