Every time I make this recipe people always ask for the recipe. I usually serve it with a toasted baguette, but it’s also good on crackers or vegetables. The hardest thing about this recipe is not stirring the onions to frequently. The more you stir the longer it will take for the onions to caramelize, and the longer you will have to wait for a yummy snack!
3 White onions, thinly sliced
3-4 Sprigs of fresh thyme or 1 tsp dried thyme
2 Tablespoons olive oil
1 teaspoon salt
2 Cans white beans (cannelini or navy beans) rinsed and drained
1 Lemon zested
1 Tablespoons lemon juice
Heat a large saute pan over medium heat, add the oil, onions, thyme and salt. Gently stir and spread into an even layer in the pan. Reduce the heat to medium-low and cook until the onions are golden brown-about 15-20 minutes. Stir about every 5 minutes. Place the onions and all of the remaining ingredients in a food processor and puree until smooth. Taste for seasoning; depending on the beans you may need to add a little more oil.
You can also make this in a blender: pour 1/4C water in the blender and then add all of the ingredients. Puree until smooth. You may need to add a little more water or oil to keep the mixture moving.