White Bean French Onion Dip
Back to blog

White Bean French Onion Dip

During the winter season, I sometimes want to cut the rich food with something healthy, but still flavorful. This dip does just that. It tastes a whole lot like that pre-made french onion dip you can find at the store near the chips, but a little fresher and with a lot more fiber! Serve with chips or fresh vegetable crudite for something lighter.

Yields: About 1½ cups

WHAT YOU NEED:

• 1 jar (19 oz) Organic White Impulse Beans (no need to drain or rinse!)
• 1 medium head of garlic, top sliced off horizontally (across the cloves)
• 1 large white onion, peeled and sliced into ¼” thick slices and separated
• 2 Tbsp lemon juice, freshly squeezed (or more or less to taste)
• 2 tsp fresh thyme leaves, removed from the stem and chopped
• ¾ tsp kosher salt
• 6 ½ Tbsp olive oil
• 2 Tbsp hot water

WHAT YOU DO:

  1. Roast the Garlic:
    Preheat the oven to 450 degrees. Place the head of garlic onto a large piece of aluminum foil, top with ½ Tbsp olive oil, salt, and pepper. Fold the aluminum foil into a small packet and place it in the oven to bake for at least 45 minutes and up to 1 hour, or until the garlic cloves are incredibly soft and can be squeezed out of their papery shell with almost no resistance.
  2. Caramelize the onions:
    In a medium saucepan, over medium heat, add 2 Tbsp olive oil, the sliced onion, and salt and pepper to taste. Once the onions start to sizzle, turn heat down to low and start stirring. Caramelizing onions is a labor of love and will take up to 30-40 minutes. You want the onions to turn golden, but not brown. If they start to brown too much or dry out, add some water, olive oil, white wine, or broth to slow down the cooking. They should basically melt together into an onion puddle when they’re done. Set aside.  
  3. Get out your food processor:
    Combine the white beans, garlic cloves, caramelized onions, 2 Tbsp lemon juice, ¾ tsp salt, 2 tsp thyme, and 4 Tbsp olive oil in the food processor on high until very well mixed, about 3-4 minutes. Stop occasionally and scrape down the sides if necessary. The mixture will be smooth-ish, and everything should be incorporated.
  4. Add in the hot water:
    With the food processor running on low, slowly add in the 2 Tbsp hot water (or more until you get your desired consistency) through the top opening. Then turn the speed up to high and process for another 2-4 minutes, or until very smooth. It’s almost impossible to do this for too long.
  5. Serve it up:
    Top with Aleppo pepper (or red chili flakes), olive oil, flaky salt, and some minced thyme or a thyme sprig on top.

Made with:

The Artist

White Beans
Shop Now