Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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