Anti Inflammatory Coconut Caramelized Onion Dip

Total time1 hr 40 min

Prep time15 min

Cook time55 min

Anti Inflammatory Coconut Caramelized Onion Dip

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the caramelized onions

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
3 large yellow onions, halved and thinly sliced
½ tsp fine sea salt, plus more to taste
1 tbsp apple cider vinegar

For the dip base

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
¼ cup coconut cream (skimmed from the top of the refrigerated can)
2 tsp apple cider vinegar
½ tsp garlic powder
½ tsp onion powder
¼ tsp ground ginger
¼ tsp turmeric
2 tbsp fresh chives, finely chopped

For serving

1 tbsp fresh parsley, finely chopped (optional)
sliced cucumber, carrot sticks, or cassava chips, for serving (optional)

Instructions

1
Refrigerate the can of full-fat coconut milk overnight (or for at least 8 hours) so the cream separates and rises to the top. When ready to begin, open the can without shaking it and spoon off 1/4 cup of the thick cream into a medium mixing bowl; set aside. Reserve the remaining coconut liquid for another use.
2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the sliced onions and 1/2 tsp salt, then stir to coat. Cook, stirring every 3–4 minutes, for 10 minutes until the onions have softened and begun to turn translucent.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!