Buzz
Super Bowl spreads are usually filled with non-vegan options—pizza, chicken wings, and bacon-wrapped treats dominate the table. Even dips are often packed with sour cream, cream cheese, or mayonnaise. If you follow a plant-based diet, it can be tough to find options. While this dip might not convert die-hard Daiya pizza fans, I’m confident this vegan French onion dip will be a hit at your next gathering.
French onion dip always brings to mind the classic store-bought version in a container with a peel-back lid. For some reason, it doesn’t need refrigeration. The flavor is tangy, savory, and ridiculously salty. This vegan alternative brings those same flavors but with a fresher and lighter twist.
Traditional French onion dip typically starts with sour cream, adding onions and seasonings to complete the flavor. (For a classic version, check out this recipe.) In this vegan version, soft tofu replaces sour cream. It blends to a smooth, thick texture, creating the perfect base for the savory, salty flavors from the onions, seasonings, and monosodium glutamate. To achieve the tanginess, a little vinegar does the trick, giving you a lighter dip that still hits the spot without the heaviness of sour cream.
How to prepare a vegan French onion dip.
1. Caramelize the onion.
I like to do this step a few days in advance and store it in the fridge until needed. Start by cutting off both the top and root ends of a large sweet onion. Peel the onion and slice it in half lengthwise. Place the halves on their flat sides and slice them into strips, cutting from top to bottom. Heat some oil (or butter if you're not vegan) in a medium-sized pot over medium-low heat, then add the sliced onions. Stir them occasionally and cover the pot. Let the onions caramelize slowly for about 30 to 40 minutes. Stir periodically until they are tender and richly brown. Allow the onions to cool to room temperature, then refrigerate them.
2. Blend the dip.
The quickest way to do this is with a food processor for the smoothest texture, though a mixer with a paddle attachment or even a whisk will work. If you're not using a food processor, chop the caramelized onions finely with a knife. Add the silken tofu, cooled onions, salt, garlic powder, onion powder, MSG, and vinegar into the food processor. Blend until smooth, though the onions will keep it a bit chunky. This should only take around 20 seconds. Serve the dip in a bowl, garnished with fried onions or fresh herbs, and don't forget the chips.
You can use any type of acid to add tang to your dip, but I found that plain white vinegar works best; just about two tablespoons will give you the right balance. If you choose apple cider vinegar or lemon juice, you may need to use more, and the flavor may not be as sharp. Any leftover dip can be stored in the fridge for up to five days.
Vegan French Onion Dip Recipe
Ingredients:
1 large sweet onion, thinly sliced
1 tablespoon of oil
½ teaspoon of salt
1 block of soft or silken tofu (16 ounces), drained if necessary
1 teaspoon of salt
¼ teaspoon of garlic powder
¼ teaspoon of onion powder
⅛ teaspoon of MSG
2 tablespoons of white vinegar
1. In a medium pot over medium-low heat, heat the oil, add the sliced onion, and sprinkle in the half teaspoon of salt. Stir the onions to coat them in the oil, then cover the pot with a lid. Let the onions caramelize, stirring occasionally, until they are soft and deeply browned. This process should take around 30 to 40 minutes. Set the onions aside to cool.
2. In a food processor, combine the tofu, cooled caramelized onions, salt, spices, MSG, and vinegar. Process for about 20 seconds, or until smooth with the onions chopped into small, bite-sized pieces. Serve in a large bowl with salty chips on the side.
