Vegetarian Zwiebelschmalz
Experience the rich and savory flavors of Vegetarian Zwiebelschmalz, a delightful twist on a traditional German spread. This recipe combines the sweetness of caramelized onions and apples with the creamy richness of butter and coconut oil, creating a uniquely delicious plant-based alternative to its classic counterpart. Hints of nutmeg and optional caraway seeds lend a warming depth, while black pepper and salt provide a perfect balance. Whether blended into a smooth, spreadable consistency or left chunky for a rustic texture, this Zwiebelschmalz is ideal for slathering on crusty bread or crackers. Ready in just under 40 minutes, this recipe makes 6 servings and is a versatile addition to your appetizer or breakfast table. Garnish with fresh parsley for a pop of color and flavor, and store any leftovers in the fridge for up to a week! Perfect keywords: vegetarian spread, Zwiebelschmalz, caramelized onions, vegan-friendly, plant-based recipes.
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Recipe Information
Ingredients
- 100 grams Butter
- 50 grams Coconut oil
- 3 medium Onions
- 1 medium Apple
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground caraway seeds (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Peel and finely dice the onions.
Peel, core, and finely dice the apple.
In a medium skillet, melt the butter and coconut oil over medium-low heat.
Add the diced onions and cook slowly, stirring frequently, until they caramelize and turn golden brown. This should take around 20-25 minutes; be patient to avoid burning.
Once the onions are caramelized, add the diced apple, ground nutmeg, ground caraway seeds (if using), salt, and black pepper.
Cook the mixture for another 5-6 minutes, stirring occasionally, until the apple softens and blends with the onions.
Remove the skillet from heat and allow the mixture to cool slightly.
Transfer the mixture to a food processor and pulse briefly until it reaches the desired spreadable consistency. Alternatively, leave it chunky for a more rustic texture.
Scoop the Zwiebelschmalz into a serving dish or jar. Garnish with chopped fresh parsley, if desired.
Let it cool completely before serving. It can be stored refrigerated in an airtight container for up to one week.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 1708 mg | 74% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 41.8 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
