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Add the drained beans, ¼ cup canning liquid, half the salt and garlic to the bowl of a food processor and blend until very smooth.
Slice the onions and add them along with the oil, tomato paste, rest of the salt, and a dash of the paprika to a non-stick skillet over low to medium low heat.
Mix so the onions are evenly coated with the tomato paste.
Cook the onions over low to medium-low heat for 10 minutes, stirring a few times in between.
Add the rest of the paprika and cook another 8-10 minutes, stirring frequently until the onions are significantly reduced in volume and starting to crisp up.
Keep a close eye on the onions after the 15 minute mark. Remove them from heat if they look like they're browning too quickly. They can do from caramelized to burnt very quickly.
To serve, spread some of the whipped bean and garlic mixture in a relatively flat bowl and then spoon some of the caramelized onion topping over it. Enjoy with fresh bread either as a spread or a dip.