This rich chocolate-onion spread is great on sandwiches, and in pasta salads, potato salads, guacamole, and dressings. The spicy version makes a good substitute for chutney in lentil dishes. We use it as an ingredient to add flavor to all sorts of foods; see if it makes sense to add anywhere a recipe calls for cooked onion.
Makes about 3/4 cup
Takes 1 hour
2 tablespoons cocoa butter
1 large red onion, chopped
2 teaspoons cacao nibs
1/3 cup water
Put the cocoa butter and onion in a pan over medium-low heat. Cook the onion for about 40 minutes, or until it is translucent and mushy. Remove the onion from the pan and let it cool.
Once the onion has cooled, combine it with the nibs, water, and a pinch of salt. Blend it until the spread is smooth. It will last several weeks refrigerated or several months in the freezer.
Spicy onion spread: Substitute a white onion for the red onion. With the onion, cook a pinch of asafoetida powder, one minced chipotle pepper, and cumin seeds or a cinnamon stick. Remove the cinnamon stick after ten minutes.