PP Carmelized Onion Dip
Chef: Caryn Dugan, STL Veg Girl
Makes: 2 cups
Prep Time: 10 in
Cook Time: 25 min
Total Time: 35 min
INGREDIENTS
3 sweet yellow onions, sliced to about 1/8” or smaller
½ c vegetable broth (or water)
1-12 oz pkg of extra firm silken tofu
1 ½ t California Balsamic (or other balsamic)
Salt, pinch
Ground black pepper
DIRECTIONS
To a hot oversized skillet or Dutch oven, add your onions. Immediately bring the heat down to medium and continually stir. When the onions begin to release some of their moisture, add a heavy pinch of salt and continue to stir. If the onions begin to stick a little, that is a good thing. Pour in a T of vegetable broth (or water) and use a spatula to de-glaze the pan, furthermore, adding more flavor.
This is a dry sauté; you are not steaming the onions by adding in broth/water and allowing them to cook. A dry sauté offers a bit, robust flavor by condensing the flavors and allowing them to cook on their own. Only add a little liquid when they begin to stick and very barely crisp up. This repeating of de-glazing imparts a ton of flavor.
Do not be in a rush for this, it should take about 25 min.
Transfer most of the onions (leaving some for a garnish) and balsamic to a blender along with the tofu and a couple of turns of the freshly ground pepper. Blend until smooth, or perhaps, leave a little chunky. Up to you!
Spoon into a bowl and garnish with remaining onions and perhaps a few drizzles of balsamic.
Enjoy!
Caryn Dugan is, "STL VegGirl", a prolific advocate of Whole Plant-Based Living hailing out of St. Louis, MO. In 2008, she lost her beloved dad to cancer and exactly ten weeks later, she too, was diagnosed and successfully treated for her own cancer. Caryn developed insatiable need to learn how the food we put in our body directly affects our health. During reading and researching, meeting with authors, instructors and medical experts in the field of nutrition science and health, Caryn adopted a plant-based whole food diet. The most asked question Caryn receives is, "How do I begin?". Her answer: "A Plant On Every Plate"! After years of traveling both locally and nationally to help others understand the irrefutable health benefits of a plant-based diet, Caryn opened the nation's first plant-based nutrition and culinary education center - the Center for Plant-based Living, where she holds plant-based cooking classes and programs. Share in Caryn’s healthful quest at STL Veg Girl, CPBL (Center for Plant Based Living), Facebook, Instagram, and the new PB Academy.
