*If you are soaking the cashews, start there. Otherwise, get on with caramelizing the onions first.
- To caramelize the onions, preheat the skillet to medium-high heat. Add the onions and stir them for a few minutes. Lower the heat slightly and when they being to stick, add ¼ of a cup of water. Use a wooden spoon to pick up the onions stuck to the bottom of the pan. Repeat the process until the onions are dark and soft.
- Remove the onions from the heat and set them aside.
- If you have soaked the cashews, then drain them and add them to a food processor. If not, put the cashews in a spice grinder or high-powered processor. Grind them into a fine powder.
- Place the cashews and beans in the processor and blend until they are smooth.
- Add the lemon juice, apple cider vinegar, onion powder, paprika, and ground black pepper.
- Transfer the dip to a bowl. Mix in about half the onions. Reserve the other half to use as a garnish. Before garnishing, cover and chill the onion dip in the refrigerator for an hour.
- Once the dip has chilled. Give it a stir. Add more lemon juice if you want to thin it a bit. Garnish with the rest of the caramelized onions and chopped chives.
- Serve with veggies, crackers, toasted pita bread, or any of your favorite dippers.