This French onion dip is rich, a little sweet, a little tangy and pairs perfectly with plain ruffled chips or crunchy veggies. Perfect for a summer afternoon snack or movie night!
A note on some of the ingredients:
Sweet onion: Sweet onions like a Vidalia are the best type of onion for this dip. Buy the largest onion you can because it will be reduced down. A good substitute for a sweet onion would be a Spanish onion which is mild but not as sweet.
Garlic powder: I use garlic powder in this recipe so that I don’t have to worry about the garlic burning. Fresh garlic can burn easily, even when cooked at a low temperature. If you don’t have any garlic powder you can use one small clove of finely chopped garlic however add it to the onions for the last 5 to 10 minutes only and watch the pan closely.
Cashew sour cream: I recommend making a batch of my cashew sour cream for this recipe. This can be prepared a day or two in advance and kept in a small jar in the fridge until you are ready to use it. For a nut free version use a store bought plant based, gluten free sour cream. Some store based sour creams can be thick, if this is the case add a tablespoon or two to the dip after everything has been mixed together.
Vegan mayonnaise: I have used a few vegan mayonnaises over the years and I prefer plant based Hellman’s. It is not watery and is incredibly similar to regular mayonnaise. Use your favourite vegan mayonnaise or substitute it with plain yogurt.
How the French onion dip is made:
Slice the onion in half and then into half moons. Don’t slice the onion too thin or it will burn before it can caramelize. Add the onions into a large frying pan with the butter, oil and salt.
Turn the heat to medium until the butter has begun to melt and then turn the temperature down to low. Cook the onions for approximately 1 hour, stirring occasionally. Half way through cooking the onions add the garlic powder. At the halfway point the majority of the onions will begin to look translucent.
Continue to cook the onions down until they have become soft, golden brown and reduced to approximately 1/4 of the original volume.
Let the onions cool and then finely chop them up. Add them to a medium bowl with the cashew sour cream and plant based mayonnaise. Stir everything until incorporated and store the French onion dip in a sealed jar in the fridge.
The dip is best if it can sit in the fridge for a minimum of 2 hours to give time for the flavours to develop. If the dip is too thick add a tablespoon or two of plant milk. Serve with vegetables or chips.
Enjoy!
French Onion Dip
A rich dip that is sweet and tangy and pairs perfectly with crunchy veggies or salty ruffled chips!
6
servings10
minutes1
hour132
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
1 large sweet onion, sliced into half moons
1/2 tbsp vegan butter
1/2 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp garlic powder
1 batch of Cashew Sour Cream (3/4 cup)
1/4 cup vegan mayonnaise
Directions
- Chop the onion and heat a medium sized frying pan over medium low heat.
- Add the butter and the oil to the frying pan. Once the butter has melted add in the onions and salt and stir. Reduce the heat to low and cook for 45 to 60 minutes, stirring occasionally.
- Halfway through cooking add in the garlic powder and stir well. Continue to cook the onions until they are a rich golden brown colour and very soft. If they start to stick to the pan add 1 tbsp of water.
- After the onions have cooked let them cool slightly. Place them on a chopping board and roughly chop them.
- In a medium bowl mix together the onions, cashew sour cream and mayonnaise.
- Store the dip in an air tight container in the fridge for up to 5 days.
Notes
- Nutritional information is a rough estimate.
- If the dip is too thick it can be thinned out by adding 1 – 2 tbsp of non dairy milk.
Nutrition Facts
- Total number of serves: 8
- Calories: 132kcal
- Carbohydrates: 5.8g
- Protein: 1.6g
- Fat: 11.5g
- Saturated Fat: 1.2g
- Polyunsaturated Fat: 0.8g
- Monounsaturated Fat: 2.8g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 447.4mg
- Potassium: 50.9mg
- Fiber: 0.6g
- Sugar: 2.6g
