Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of 1 tsp kosher salt plus more. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.

In a small Skillet, warm 2 tablespoons of 2 tbsp olive oil over medium heat. Add the 3 cloves garlic minced minced and sauté for 1–2 minutes until fragrant and just golden. Transfer to a Blender along with the drained soaked 1 ½ cups raw cashews soaked in water for at least 2 hours, then drained, 1 ½ cups unsweetened plain oat milk or other unsweetened plant-based milk, ½ cup nutritional yeast, 1 tsp Dijon mustard, 1 tbsp lemon juice freshly squeezed, 1 tsp smoked paprika, 1 tsp kosher salt plus more, and ¼ tsp black pepper freshly ground. Blend on high for 60–90 seconds until completely smooth and creamy. Taste and adjust seasoning.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.