French Onion Dip
Lovers of French Onion Soup will LOVE this Vegan French Onion Dip - aka the vegan dip to beat all vegan dips! Caramelized onions mixed with a tofu base make for delectable caramelized onion dip for parties and gameday!
Servings: 4
Ingredients
For the caramelized onions:
- 1 large yellow onion ,thinly sliced
- 2 cloves of garlic , minced
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1/4 teaspoon black pepper
- 1 tablespoon vegan butter or use oil
- 1 teaspoon balsamic vinegar
For the cream dip:
- 3 oz firm tofu
- 1/2 cup non-dairy yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon nutritional yeast or use 1 teaspoon yellow miso
- 2 teaspoons vegan Worcestershire sauce
- 2-3 tablespoons of the caramelized onions
- green onion, pepper flakes for garnish
Instructions
- Make the caramelized onion in the Instant pot: (see recipe notes for stovetop instructions). Add 3 cups of water to your inner pot then use a large flat insert and add the onion. Keep them less than two layers thick otherwise the onions won’t caramelize. Add the rest of the ingredients and toss to coat the onions really well. If some onions are still dry add some more vegan melted butter. Close the inner pan with either foil or the lid that comes with it.
- Then use a trivet and lower it into the inner pot. Close the instant pot lid and pressure cook for 1 hour. Let the pressure release naturally for 10 minutes then quick release. Open the lid and check on the onions. They should be cooked and somewhat caramelized. Remove the pan and the trivet . The onions should have caramelized. If there’s a lot of moisture, transfer to a skillet to cook for 2-3 mins to evaporate a bit.
- To make the cream dip, add the tofu, yogurt, 2-3 tablespoons of caramelized onions, garlic and onion powder, salt and pepper, nutritional yeast, and Worcestershire sauce to a food processor and process until the mixture is smooth. Taste and adjust salt and flavor.
- Adjust more tang by adding a little bit of lime juice and process again. Transfer to a serving bowl and top with the remaining caramelized onions (swirl some of the onions into the dip). Top with pepper flakes and green onions and serve with crackers, toasted bread, veggies, etc.
Video
Notes
To make this dip soy-free, use 3/4 cup of soaked cashews. Or you can use more of the yogurt (about 3/4 cup) plus 2-3 tablespoons of soaked seeds such as hemp seeds or pumpkin seeds. Process and use. Omit the Worcestershire sauce
To make the caramelized onion on Stovetop: Add onion, salt, sugar, vegan butter to a skillet and cook over medium heat for 14-16 mins. Stir occasionally and deglaze with splashes of broth if needed. Add the rest of the ingredients and continue to cook, stirring occasionally until the onion are caramelized to preference. (10-25 mins). If they keep drying out quickly, partially cover the pan and continue. Stir well occasionally to avoid burning and even cooking. To make the caramelized onions in a baking dish: Add all the ingredients under onion in a greased baking dish and spread. Use a dish that fits the onions so they don’t have too much space between them. Cover with parchment and bake at 385 deg F for 35-50 mins. Stir once in between. Add splashes of broth if drying out too much
To make the caramelized onion on Stovetop: Add onion, salt, sugar, vegan butter to a skillet and cook over medium heat for 14-16 mins. Stir occasionally and deglaze with splashes of broth if needed. Add the rest of the ingredients and continue to cook, stirring occasionally until the onion are caramelized to preference. (10-25 mins). If they keep drying out quickly, partially cover the pan and continue. Stir well occasionally to avoid burning and even cooking. To make the caramelized onions in a baking dish: Add all the ingredients under onion in a greased baking dish and spread. Use a dish that fits the onions so they don’t have too much space between them. Cover with parchment and bake at 385 deg F for 35-50 mins. Stir once in between. Add splashes of broth if drying out too much
Nutrition
Calories: 90kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 663mg | Potassium: 103mg | Fiber: 1g | Sugar: 4g | Vitamin A: 149IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 1mg