Eosinophilic Esophagitis Friendly Coconut Caramelized Onion Dip
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Learn more →Ingredients
8 servings
For the caramelized onions
- 2 tbsp olive oil
- 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.
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