Growing up, caramelized onions were a mainstay in my house. They mixed into deviled eggs and topped “kotleti” ( Russian style pan fried hamburger patties), always resting on the stove on the mornings of parties, just out of reach of my and my siblings grubby hands. My mother made them with such ease that the first time I tried my hand at them, I was seriously surprised when they came out burnt. As a new cook, I chopped them roughly and figured that if I turned the heat up, I could cut my cooking time in half. Big mistake. The thing with caramelized onions is that you can’t be impatient. Don’t take shortcuts. If you read a recipe that says caramelized onions will take you 10 minutes, run.

For perfectly caramelized onions, you need to take the slow and low approach and chop the onions uniformly to ensure they cook evenly. You won’t regret spending some time making them- you’ll find a million ways to use them, including this a-mazing recipe.

Have you ever had a caramelized onion dip? It’s creamy and delicious- and full of sour cream and mayonnaise. This dip is super similar, but dairy is replaced with white beans creating a rich and creamy caramelized onion dip that’s just a bit better for you. Serve with tortilla chips, pita chips or little slices of toasted baguette. This recipe is a total party winner.

Caramelized Onion White Bean Dip


15.5 oz can of white beans (cannellini beans)

1 1/2 white onions

1 tablespoon grapeseed oil

1 tablespoon white champagne vinegar

Salt, Pepper & Garlic Powder


1. Heat a tablespoon of oil in a large pan on medium heat. Slice your onions into even size half rounds, using a mandolin slicer if necessary. Once the oil is heated, add the onions to the pan and cook on medium for about 5 minutes stirring frequently to make sure they don’t burn. Turn the heat down to low ( or just a little higher than low) and, stirring occasionally, cook for about 30 minutes to an hour until the onions reach a deep golden color and soft texture. At the 15-20 minute mark, lightly salt the onions. You may find you need to lower the temperature or add some more oil during the process. If your onions are sticking to the pan or burning, you’ll want to lower the temperature and scrape the pan. Don’t be tempted to cook them on a higher temperature, they’ll only burn. Once they’re done, set aside to cool.

2. While your onions are cooking, gently rinse your beans and add to a food processor. Pulse until they start to break up. Add your oil and champagne vinegar and continue to pulse until the beans are very creamy but still have a bit of texture (you may need to add just a bit more oil to get the right consistency). Season with salt, pepper and a little bit of garlic powder and transfer to a mixing bowl.

3. Once your onions are cooled, fold them into your white bean mixture, saving about a tablespoon. Transfer the mixture to a pretty bowl and top with your remaining tablespoon of onions. You can serve immediately or cool in the refrigerator first, but you will want to the dip to sit out at least 10 minutes before serving.