In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced yellow onions along with the minced garlic and half the sea salt. Stir gently to coat with oil, then cover the skillet. Cook for about 25-30 minutes, stirring every 5 minutes, until the onions become a deep golden brown and caramelized.

While the onions are caramelizing, take a separate bowl and whisk together 2 tablespoons of apple cider vinegar, 2 tablespoons of tamari or soy sauce, 1 tablespoon of white miso paste, and 1 tablespoon of maple syrup. Set aside once well combined.

Once the onions are beautifully caramelized, pour the vinegar mixture over the onions in the skillet. Stir well to combine, scraping up any browned bits.

In another bowl, add 1 cup of soft silken tofu along with the remaining salt and 2 tablespoons of fresh lemon juice. Using a whisk, blend these ingredients together until smooth and creamy.

Fold the caramelized onion mixture into the tofu base gently, ensuring all elements are well incorporated. Taste and adjust seasonings as desired.

Transfer your completed dip to a serving bowl, garnish with fresh parsley, and serve warm alongside pita bread, tortilla chips, or sliced veggies.