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Vegan Caramelized Onion White Bean Dip






Let’s talk Onions!


If there is one veggie that I love, it’s onions! I use them in just about every recipe to impart flavor, and simply modify the type of onion based on the flavors. My personal favorites are red onions, but the one type that goes seamlessly with all recipes is sweet onions! The onion bite is a bit more mild than that of a red or white onion and they bring out a natural sweetness in dishes. Needless to say, they are generally a win for all recipes.  

Having an affinity for all things onions, I created a staple French Onion Soup, and since then we’ve done countless other onion forward concepts. We’ve done a variety of onion dips, but I knew we had to produce a white bean dip. Sadly, white beans never get as much love as they should. Sometimes they are hard to find, but when you do, stock up. Cause they make the best dips! White beans packs a neutral flavor meaning you can tailor the flavors as you see fit. This makes the flavor options endless. Next to our Rosemary Garlic White Bean Dip, this Caramelized Onion White Bean Dip is just as good! 





What I love about this recipe is, everything! It involves a handful of ingredients, a handful of steps, packs protein, packs fiber, packs flavor, it can easily be made in bulk, you could cook the onions in white wine to impart even more flavor, it pairs well with veggies or bread, it’s great for entertaining, contains no dairy, and is non vegan approved!




If you’re looking for a modern vegan dip that will make you look like a true iron chef, you have to try my vegan Caramelized Onion White Dip!






Why this recipe rocks: 



Great for entertaining

Non vegan approved


Savory, yet slightly sweet!








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Caramelized Onion White Bean Dip

  • Author:
  • Total Time: 40 minutes
  • Yield: 3 1/2 cups 1x


  • 2 large sweet onion, thinly sliced in rings or half moons.
  • 2 tbsps vegan butter
  • 2 tbsp olive oil
  • 1 tbsp white sugar
  • 1 tbsp chopped rosemary
  • 1/2 tsp salt
  • 2 cans of cannellini beans, drained, rinsed, reserve fluid (3 cups)
  • 2 large cloves garlic
  • 1/2 tsp salt, more to taste
  • 1 tbsp chopped fresh rosemary


  1. Warm a large skillet over medium-low. Add the vegan butter and sliced onions along with the salt and sugar. Cook slowly until onions are browned and caramelized. (30 mins) Be careful not to burn the onions.
  2. Add the garlic and rosemary and cook with the onions for 2 minutes until golden. Set aside a portion of the onions to go on top of the dip.
  3. In a food processor combine the beans, 2 tablespoons of olive oil with the onion mixture. Process until smooth. Let it process for several minute, pausing to scrape down a few times. Taste and adjust salt if needed.  If needed add some of the residual fluid from the canned beans to get things moving.
  4. Enjoy immediately with fresh bread or plate in the fridge to allow the flavors to combine. Garnish with remaining onions, fresh rosemary, and olive oil.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dip
  • Cuisine: Appetizer/Side




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