Triple Onion Walnut Pate

This Triple Onion Walnut Pate is a sophisticated yet simple appetizer that balances earthy, sweet, and savory notes. The dish features a trio of onionsred, yellow, and scallionscaramelized to bring out their natural sugars, then blended with crunchy walnuts, tender asparagus, and hard-boiled eggs for a rich texture. Spiced with cumin and paprika, it offers a warm, aromatic flavor profile that complements the freshness of the vegetables. Perfect for holiday gatherings, potlucks, or as an elegant starter, this pate is versatile and easy to prepare. Serve it chilled on crackers, with lettuce leaves, or alongside crusty bread for a delightful snacking experience.

Cooking Method: Frying

Cuisine: American

Courses: Appetisers

Difficulty: Intermediate

Servings: 2

Calories: 48.0

Dietary: Gluten-free, Vegetarian

Description

This Triple Onion Walnut Pate is a sophisticated yet simple appetizer that balances earthy, sweet, and savory notes. The dish features a trio of onionsred, yellow, and scallionscaramelized to bring out their natural sugars, then blended with crunchy walnuts, tender asparagus, and hard-boiled eggs for a rich texture. Spiced with cumin and paprika, it offers a warm, aromatic flavor profile that complements the freshness of the vegetables. Perfect for holiday gatherings, potlucks, or as an elegant starter, this pate is versatile and easy to prepare. Serve it chilled on crackers, with lettuce leaves, or alongside crusty bread for a delightful snacking experience.

Ingredients

2 Medium red onions, thinly sliced
1 Large yellow onion, thinly sliced
2 tbsp peanut oil
3 bunches scallions, cut into 1-inch pieces (white and green parts)
1 cup walnuts
2 hard-cooked eggs, quartered
1 14.5 oz can asparagus cuts, well drained
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp salt
to taste pepper
for garnish lettuce leaves, black olives, cherry tomatoes

Directions

1
Heat the peanut oil in a large skillet over medium heat.
2
Add the thinly sliced red and yellow onions to the skillet.
3
Fry the onions until they turn golden brown.
4
Lower the heat and cook for an additional 2 to 3 minutes until the onions are limp but not overly brown.
5
Add the scallions to the skillet and heat through for about 1 minute.
6
Remove from heat and allow the onion mixture to cool slightly.
7
Transfer the cooled onion mixture to a food processor.
8
Add the walnuts, quartered hard-cooked eggs, drained asparagus, cumin, paprika, and salt to the food processor.
9
Pulse the mixture coarsely, being careful not to blend it into a smooth paste.
10
Spoon the pate into a serving bowl.
11
Season with pepper to taste.
12
Chill the pate in the refrigerator before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 48.0kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.8mg1%
Total Carbohydrate 11.2g4%
Dietary Fiber 2.0g8%
Sugars 5.0g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the asparagus is well-drained to prevent the pate from becoming watery.

You can adjust the coarseness of the pate by pulsing the food processor for a shorter or longer duration.

This pate can be stored in an airtight container in the refrigerator for up to 3 days.

Serve with crackers, baguette slices, or fresh vegetable sticks for a complete appetizer experience.

If you prefer a smoother consistency, blend the mixture longer or process the eggs separately before adding.

Keywords: appetizer, pate, onions, walnuts, asparagus, eggs, cumin, paprika, scallions, vegetarian, party food, spread, savory, caramelized, holiday, snack

Read it online: https://www.chefs-mate.com/recipe/triple-onion-walnut-pate/