Gluten-Free Classic Onion Dip Recipe
What’s a party without a creamy, addictive onion dip appetizer? This dip re-creates that classic made with dry soup mix and sour cream, without any of the artificial or unhealthy ingredients. Caramelizing the onions takes a bit of time, but the prep is super easy, and the results are stellar!
- 2 large onions chopped
- 2 tablespoons extra-virgin olive oil
- ½ - ¾ cup plus 3 tablespoons vegetable broth or stock divided
- 1 cup raw cashews
- ¼ cup fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon dry sweetener I used monkfruit
- 3 tablespoons coconut oil
- ⅛ - ¼ teaspoon kosher or fine sea salt or to taste
- 2 tablespoons nutritional yeast
In a large nonstick frypan over medium heat, heat the onions with the olive oil and stir frequently until they begin to brown, about 5 minutes. Add ½ cup of the broth, stir, lower the heat and cover the pan. Cook over medium-low heat, stirring frequently, until the onions are deep golden brown and all the liquid is absorbed. If the onions need more cooking time, add a splash more broth and keep cooking. Let cool.
Meanwhile, place the cashews in a small bowl and cover with boiling water. Let cool to room temperature while you cook the onions.
Drain the cooled cashews and place in a high-speed blender with the lemon juice, vinegar, sweetener, coconut oil, salt, nutritional yeast and 3 tablespoons vegetable broth. Blend until silky smooth and creamy.
Transfer the cashew mixture to a serving bowl and add the cooked onions, along with any olive oil left in the pan. Stir to combine well. Refrigerate until chilled, at least 3 hours. Serve with chips or raw vegetables. Will keep, covered in the refrigerator, up to 4 days.
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