This delicious onion dressing is completly fat free, perfect for those days where you want to go easy on the oils if you’re having a cleanse, a detox, or simply when you want to go a little less heavy but still have all the taste. Use it on budhha bowls, salads, to dip home-made sweet potato fries, and so forth.
- 4 x medium onions
- 3 x teaspoons lemon juice
- 1 x garlic clove
- 1x teaspoon white chia seeds (optional, for thickness)
- 1/2 tablespoon fresh parsley, minced
- 1/4 tablespoon fresh chives, chopped
- 1/4 tablespoon fresh dill weed
- 1/4 tablespoon black pepper ground
- salt to taste
- optional: if you're not on a cleanse and you don't mind some extra 'fat' adding in 1-2 teaspoons of high-quality olive oil will give some extra creamyness to your dressing!
- Preheat oven to 200 degrees. Place the onions with their skins on in a baking dish and bake until soft all the way through. This can take up to around 45 minutes, but might be a bit longer or shorter depending on your oven. Onions should be well darkened on the outside and almost squishy to touch (very soft).
- Allow the onions to cool until they’re comfortable to handle. Peel onions and discard off the skins. Place the peeled onions in a high-powered blender along with lemon juice and salt. Blend until silky smooth.
- Measure out 1/2 cup of the onion cream for your dressing. The rest can go in the freezer or fridge and can be used next time you want to make this dressing.
- Add onion cream plus the garlic to the blender and blend until smooth. Check the thickness. Add the 1/4 teaspoon of chia seeds (optionoal) and blend until smooth for extra thickness if you like.
- Now add the fresh herbs, and blend in blender until you have your desired consistency.
- Add salt & pepper to taste.
- Refrigerate for at least one hour.
- The flavor usually intensifies over time, so only add additional herbs and spices once you waited for an hour, to be on the safe side.
- Serve as a salad dressing or a dipping sauce for vegetables and budhha bowls.