Peel and slice onions so that they’re in thin strips; set aside.
Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add the onions, stirring to coat them. Reduce heat to a simmer and cook the onions for 15-20 minutes, stirring occasionally so that the onions don’t burn. The onions are done when they are golden in color and most of their liquid is evaporated.
Place Cashewgurt® in a large bowl, and then pour onions and any leftover oils into the Cashewgurt® and stir to combine.
Stir in the chopped chives and season to taste with sea salt and black pepper. Enjoy!
Error: API requests are being delayed for this account. New posts will not be retrieved.
There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.