Charred Onion Mascarpone

Total Time
30 Mins


This charred onion mascarpone dipping sauce pairs perfectly with the Eggplant and Walnut Pies, making it a delicious snack or appetizer.

Total Time

Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins


380 cal
Total Fat
26 g
95 mg
Polyunsaturated Fat
3 g
440 mg
Monounsaturated Fat
3 g
Dietary Fiber
1 g
6 g
3 g


  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 1/4 teaspoons kosher salt
  • 1 red onion, medium, sliced into 1-inch rings
  • 1 cup mascarpone, room temperature
  • 2 tablespoons chives, finely chopped
  • 1/4 cup walnuts, chopped, to garnish (optional)


  1. Preheat oven to 450°F.
  2. In a mixing bowl, whisk together balsamic vinegar, olive oil, and 1/2 teaspoon salt.
  3. Gently toss onion rings in the balsamic mixture, and place them on a parchment-lined baking sheet, making sure they don’t overlap. Drizzle remaining balsamic mixture over them.
  4. Roast onion rings for 20 minutes, gently tossing after 10 minutes. You will get a nice char on the onions.
  5. Let onions cool to room temperature. Pulse in a food processor for a few seconds, or finely dice by hand. Do not over-process them into a pulp.
  6. Stir together charred onions, mascarpone, remaining 3/4 teaspoon salt and chives.
  7. Serve at room temperature with Eggplant and Walnut Pies, garnish with chopped walnuts if desired.