The typical Super Bowl party spread isnt exactly plant-based.
Pizza, chicken wings, and bacon-wrapped everything fire off the show.
Even the dips are weighed down with sour cream, cream cheese, and/or mayonnaise.
If you have dietary restrictions, you might have to pick your battles.
When I think of French onion dip, I think of a grocery store container with a peel-back lid.
The flavor is tangy, savory, and damn salty.
Dairy-based French onion dips usually start with sour cream.
Add in a mess of onions and seasonings and youre all set.
(If youre looking for a greatclassic recipe, try this one.)
Instead of using sour cream, I use soft tofu.
Its silky and thick when blended and presents an open canvas for flavors.
No problem theresimply add vinegar.
How to make vegan French onion dip
1.
Lay each half on its flat side.
Slice the onion halves into strips, cutting from end to end.
Stir it and throw a lid on the pot.
Caramelize the onions slowly.
This will take 30 to 40 minutes.
Stir periodically throughout this time until the onions are evenly soft and deeply brown, like caramel.
Cool the onions to room temperature and store in the fridge.
Just run a knife through the onions to mince them up if youre not using a food processor.
Blend it until the tofu is smooth, but mind that the onions will make it chunky.
This only takes 20 seconds or so.
Store any remaining dip in the fridge for up to five days.
In a medium pot over medium-low heat, add the oil, sliced onion, and half-teaspoon of salt.
Mix the onions to coat and cover the pot with a lid.
Cook and caramelize the onion, stirring every now and then until theyre evenly soft and dark brown.
This takes about 30 to 40 minutes.
Set aside to cool.
Blend it for about 20 seconds or until smooth and the onions are chopped into small, scoopable bits.
Serve in a large bowl along with salty chips.
