Gluten Free Balsamic Onion Dip Recipe

This is not your mama’s onion dip – you know the one I am talking about, where you mix a packet of onion soup mix with some sour cream. First of all this dip is gluten-free, dairy free and yes, even vegan. Secondly there is depth of flavor that you just can’t get from opening a packet of soup mix; sweet, savory, tart, complex. Nope, this is certainly not your mama’s onion dip. But it goes really, really well with potato chips (or fresh veggies for those so inclined), especially salt and vinegar potato chips.

I hear tell there is a big football game going on this weekend. For me this means I make up a bunch of snacks and get the heck out of the house before the madness begins. It’s not that I don’t like football it’s just that…ok, I don’t like football. Sorry! I do however like the snacks that go along with Superbowl watching and the people my hubby invites over have come to rely on those snack. I always like to include something that everyone can eat regardless of food intolerances, allergies or choices. And I really, really like this dip! It is based on a recipe sent to me by my friend Jan, I tweaked it here and there to make it allergy free and vegan with the addition of the mayonnaise substitute Vegenaise and some Vegan Gourmet Cream Cheese alternative.

If you are a football fan, I hope you team wins this weekend. As for me, I am heading off for some shopping and will maybe catch a movie but not until I have stashed my own personal supply of dip way back in the dark recesses of my fridge.

Gluten Free Balsamic Onion Dip Recipe

Ingredients

2 large Vidalia (or other sweet) onions
2 tablespoons olive oil
1 teaspoon kosher or sea salt
½ teaspoon black pepper
1 large tart apple (such as Granny Smith), peeled, cored and grated on the large holes of a box grater
¼ cup water
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme, chopped
1 cup Vegenaise
½ cup Vegan Gourmet Cream Cheese Alternative
Several dashes of hot sauce (like Tabasco)

Directions

Peel and slice the onions thinly. In a large skillet over medium high heat, heat the olive oil. Add the sliced onions, salt and pepper. Stir and cook until the onions start to soften, about 5 minutes. Add the grated apple tossing to coat and add ¼ cup of water. Reduce the heat to medium, cook until the onions are very soft and deeply caramelized, about 25 minutes, stirring occasionally (you may have to adjust the heat to keep from burning).  Add the vinegar and increase the heat, stirring until the liquid has all been evaporated. Stir in the thyme. Remove from the heat and let cool. Remove about 1 tablespoon of the caramelized onions for garnish if desired and set aside.

In a large mixing bowl, whisk together the Vegenaise and Vegan Gourmet until smooth. Stir in the caramelized onions and some hot sauce. Taste and adjust seasoning if needed. Cover with plastic wrap and refrigerate for at least 1 hour or up to a day or two ahead. Top with the reserved onions and serve with chips or cut up vegetables for a perfect gluten free dip.

Servings

A gluten free recipe that makes 9 servings.

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