I was inspired by Better Than Bouillon to make this caramelized onion dip! Their organic bouillon creates a great flavor base for so many recipe ideas other than soups and sauces. I wanted to think beyond typical uses for bouillon. Most of us have a product like this in the fridge or cupboard at all times anyway!
Thanks so much to Better Than Bouillon for sponsoring and collaborating on this post with me! Hope you enjoy the dip!
caramelized onion dip
If you’re missing that classic chip dip, here’s your answer! It tastes better than the real thing, is made with simple ingredients, and injects tons of flavor from caramelized onions and shallots.
- 3 yellow onions, halved & thinly sliced
- 2 shallots, thinly sliced
- 1-2 tbsp olive oil
- 2 tsp fresh thyme
- 3/4 C raw cashews, soaked for 20 minutes in hot water
- 2 C soft tofu
- 2 tbsp lemon juice
- 2 tsp Better Than Bouillon Organic Chicken Base
- 1 tsp garlic powder
- 1/4 tsp ground black pepper
- 2 tbsp chives, finely chopped
- Allow raw cashews to soak in boiling hot water for 20 minutes. This will soften them, and allow them to blend easily. You can also leave them soaking in water overnight in the fridge.
In a large pan over medium heat, sauté onions with 1 tablespoon of olive oil for about 14 to 16 minutes. Add in shallots, thyme, and another tablespoon of olive oil if the pan seems dry. Continue to caramelize, stirring occasionally, for another 14 to 16 minutes until the mixture is a deep golden brown.
Meanwhile, rinse the cashews from the soaking water and drain well. Add them to a high-powered blender along with tofu, lemon juice, Better Than Bouillon base, garlic powder, and ground black pepper. Blend on high until very smooth.
- Once the onions and shallots are caramelized, reserve about ¼ cup of the mixture for the top of the dip. Then portion out half of what is left and add it to the blender with the dip. Blend again until smooth.
- Roughly chop the remaining half of the onion and shallot mixture, and then fold into the dip along with finely chopped chives.
- Cover and refrigerate for at least 2 hours before serving.