In a powerful blender, combine the cashews, wine, water, lemon juice, garlic, granulated onion, and Bragg liquid Aminos. Blend until the mixture is super smooth and creamy, and there are no traces of graininess from the nuts. This will take a couple of minutes, and you will need to scrape down the blender jar. Adjust seasonings to taste, adding salt if needed.

Scoop the cashew mixture into a bowl. Stir in the dried onions, and half of the caramelized onions, smoothing the top. If desired, stir in some thinly sliced scallions too. Cover and chill for several hours.

While the cashew mixture is chilling, heat a large cast iron skillet over medium heat. Add the olive oil, coating the bottom of the pan. Add the onions, and cook for about 30 minutes, stirring as needed, until the onions are caramelized. You may need to lower the heat so that the onions don’t burn. During the last 10 minutes of cooking, sprinkle the onions with a few pinches of sugar and a pinch of salt to help them caramelize. When the onions are soft and nicely browned and caramelized, remove from the heat and let cool completely.

When the dip has chilled and thickened for several hours, stir half of the caramelized onions into the dip and top with remaining onions. Serve with crispy potato chips or crackers, cut veggies , or toasted GF crostini.