Smooth, creamy and the perfect complement to any fall recipe. Use it as a sauce or dip and enjoy the hints of sweet caramelized onion with savory sage.
Well, we are finally getting some hint of fall here in SoCal! Although there are more hot days on the horizon, a few fall like days are being thrown in the mix so I’m going with it. Now that I am starting to have more good days than bad in the morning sickness department, I have slowly started to get back into the kitchen.
My brain is overflowing with all I want to experiment with, but I still need to take it slowly, so I am only allowing myself a few days a week of “working.”
All The Amazing Fall Flavors!
The kitchen is being stocked with winter squash, pumpkin, apples and all that I can think of that may pair well with these amazing flavors of fall. My goal as I approach my one year blogiversary (I can’t believe it!), is to step outside the box to create combos and ideas not usually in my repertoire.
This first group of recipes hit the nail on the head and turned out delicious without too many trials. Here’s the first of the group, an aioli or dip that could complement so many things. It can be made with vegan mayo, or a silken tofu or nut base if you’re looking for an oil free version. Look for what I paired it with coming up over this next week!
- 1 cup sliced sweet onion
- 1 tablespoon fresh chopped sage
- ½ cup veggie broth , low sodium if needed
- 1 teaspoon maple syrup
- 1 teaspoon lemon juice
- 1 cup vegan mayo for oil free suggestions see notes
- Wash and slice onions and chop sage. In a medium pan over low heat, sauté onions and sage with the veggie broth and maple syrup
Make sure to keep the heat low and be patient for the onions to caramelize. It takes time but if you turn up the heat you will burn them without getting the true caramelized taste.
- You may need to add another splash of veggie broth if they get too dry and sticky before they are ready. You will know they are done when they are very limp, browned but not burned and they become sticky. Once done, let cool.
- Once the onion mixture is cool, place in a blender or food processor along with the lemon juice and mayo (or tofu or cashews) and blend until mixed but still slightly chunky.
- You can also sub silken tofu for the mayo or use 1 cup soaked cashews for a nut base.
- Because of the veggie broth, I did not add extra salt to this. But you can always add some if you feel you need more.