Description
This Caramelized Onion White Bean Dip is downright addicting – perfectly sweet and savory caramelized onions are puréed with cannellini beans, a touch of balsamic, thyme, and garlic to create the most mouthwatering appetizer. This dip is incredible with crostini, spread on a sandwich, or served with veggies!
Ingredients
Scale
For the Caramelized Onions:
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium sweet onions, thinly sliced
- 1 tablespoon packed light or dark brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon balsamic vinegar
- 1 large clove garlic, smashed
For the White Bean Dip & Serving:
- 1 (15.5 ounce) can cannellini beans, drained and rinsed
- Juice of 1/2 a lemon
- 2 sprigs fresh thyme, leaves removed (plus extra leaves for garnish)
- 1 teaspoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- Freshly cracked black pepper, to taste
- Flaky sea salt, for garnish
- Crostini, pita chips, and/or veggies for serving
Instructions
- Caramelize Onions:
- Heat 1 tablespoon olive oil and 2 tablespoons butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- Add the thinly sliced onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
- Cook for 1-2 minutes, letting the onions sweat slightly. Add the brown sugar and stir.
- Reduce heat to medium-low. Cook for 40-45 minutes, stirring frequently (every 5-10 minutes), until the onions are deeply golden brown, soft, and caramelized. Adjust heat as necessary to prevent burning.
- In the last few minutes of cooking, stir in the 1 tablespoon of balsamic vinegar and the smashed garlic clove. Cook until the balsamic has mostly evaporated and the garlic is fragrant, about 2-3 minutes more.
- Remove from heat and let the caramelized onions cool for several minutes.
- Make the Dip:
- Reserve about one-fourth of the caramelized onions (and the garlic clove if you can find it easily) for topping the dip later.
- Place the drained and rinsed cannellini beans, the remaining three-fourths of the caramelized onions (including the garlic clove), lemon juice, fresh thyme leaves, 1 teaspoon balsamic vinegar, 1 tablespoon olive oil, remaining 1/2 teaspoon salt, and a few turns of cracked black pepper into a food processor.
- Blend until the mixture is smooth and creamy. Taste and season with additional salt and pepper, if needed.
- Assemble and Serve:
- Spread the white bean dip into a serving bowl.
- Top with the reserved caramelized onions.
- Finish with an optional drizzle of extra virgin olive oil, a sprinkle of flaky sea salt, a sprinkle of fresh thyme leaves, and more freshly cracked black pepper.
- Serve warm or at room temperature with crostini, pita chips, and/or fresh vegetables for dipping.
Notes
- Onions: Sweet onions like Vidalia or Walla Walla work best for caramelizing, but yellow onions are also fine. Slice them thinly and evenly.
- Caramelizing: True caramelization takes time and patience over low heat. Don’t rush it, and stir frequently to prevent sticking or burning.
- Beans: Cannellini beans create a creamy dip. Great Northern or Navy beans can be substituted.
- Blending: A food processor makes the dip smoothest. You may need to scrape down the sides during blending. Add a splash more olive oil or a tablespoon of water if needed to reach desired consistency.
- Storage: Store leftover dip in an airtight container in the refrigerator for up to 4-5 days. Serve chilled or bring to room temperature.