Ingredients For the cider-caramelized onions: 1/2 tb. refined coconut oil (or neutral oil of choice) 2 medium onions, any color, thinly sliced pinch salt 1 tsp. apple cider vinegar For the warm caramelized onion & kale dip: 3 c. loosely packed kale, stems removed caramelized onions (from above; or about 1/3 c. of your own) 3 cloves garlic, minced 1/4 c. raw cashews, soaked overnight, or in hot water for at least 30 minutes 2 c. cooked cauliflower florets (or omit and add 3/4 c. additional hot water) 1 tsp. fresh lemon juice (or vinegar) 2 tb. + 1 tsp. tapioca starch (see notes for info & substitutions) 3 to 4 tb. hot water 1/2 tsp. smoked paprika 1/4 tsp. red pepper flakes (or to taste) 1/4 tsp. oregano 2 tsp. white or yellow miso 1 tb. nutritional yeast (optional, but recommended) 1-2 tb. white wine salt and freshly ground black pepper to taste - I used about 1/2 tsp. salt Instructions To prepare the cider-caramelized onions: Warm the coconut oil in a skillet over medium heat. Add the sliced onions, sprinkle with salt, and stir. Reduce the heat to medium-low. Let the onions cook, stirring only every few minutes, until completely softened, about 15 minutes. Add the cider vinegar and stir. Continue cooking and stirring infrequently until onions have turned golden brown and take on a sweet taste, and cider vinegar is cooked off... this step takes 15+ more minutes. To prepare the warm caramelized onion & kale dip: Preheat the oven to 350 degrees Fahrenheit and prepare a lightly greased, small cast iron skillet or ramekin. Thoroughly wash the kale and slice into thin strips, 1-2 inches in length. I do this by rolling up the leaves together and slicing with a very sharp knife, like chiffonading basil. Toss together the kale with the caramelized onions and minced garlic, and set aside. In a blender or food processor, combine the cashews, cauliflower (or water), lemon juice, tapioca starch, hot water, spices, miso, and nutritional yeast, until completely smooth. Pushing the mixture through a sieve if needed to get out any lumps, transfer to a small saucepan. Cook over medium heat, stirring frequently, until the mixture starts to thicken. Reduce the heat to medium-low and keep stirring constantly, cooking for 2-3 more minutes until smooth. Remove from heat. Fold in the kale & onion mixture and taste for seasoning, and stir in the white wine if using. Transfer to the prepared dish and bake for 15 minutes. (Optional but recommended step:) Turn on the broiler to high and cook for 3 more minutes. Remove from the oven. Serve hot.