cancel

available now! the debut cookbook from hot for food BUY NOW

caramelized onion dip

caramelized onion dip_hot for food

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!

What I love even more is that the vegetarian Better Than Bouillon products are all vegan-certified! I’m fond of the no-chicken base and no-beef base bouillon products… super flavorful stuff!

Thanks so much to Better Than Bouillon for sponsoring and collaborating on this post with me! Hope you enjoy the dip!

caramelized onion dip_hot for food
3.9 from 10 votes
Print Recipe

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.

Course Appetizer
Cuisine American
Keyword caramelized onions, dip, onions, party dip
Prep Time 25 minutes
Cook Time 32 minutes
refrigerate 2 hours
Total Time 57 minutes
Author Lauren Toyota

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

  3. 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.

  4. 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.
  5. Roughly chop the remaining half of the onion and shallot mixture, and then fold into the dip along with finely chopped chives.
  6. Cover and refrigerate for at least 2 hours before serving.

30 comments

  • Paige 3 years ago

    Made this the day you posted it and I love it. Will absolutely make this again.

  • T 3 years ago

    when do i add the thyme in?

  • Mari 3 years ago

    I live in the UK and cannot find Better Than Bouillon. What can I use instead?

    • Lauren Toyota 3 years ago

      do you have another type of bouillon product?

      • Mari 3 years ago

        Marigold do one but it’s powder, would I just have to add a bit more moisture?

  • Amber 3 years ago

    Yeah, would the thyme just be garnish then?

    • Lauren Toyota 3 years ago

      my bad. Forgot to say add it in with the caramelized onions.. when you add the shallot!

  • sarah 3 years ago

    If I can’t find the better than boullion what could I use instead? This looks soooo delicious!!!

  • Sara Jo 3 years ago

    Made this today, and I’ve got to say, I’m pretty disappointed. I’ve made a number of your recipes and most turn out great, but this didn’t. Tasted like cashew mush even when I added a fourth onion and 2 more tablespoons of better than bullion. Then added salt. Nothing.

    • Lauren Toyota 3 years ago

      hmmm… it was delicious for us… all 3 times we made it 😀 did you make subs?

  • emma 3 years ago

    I am just about to make this a day before a BBQ and cannot find silken tofu anywhere so I bought soft regular tofu instead. Not sure how it will turn out

    • Lauren Toyota 3 years ago

      might be a bit thicker, but you can always adjust

  • bagathome 3 years ago

    Bagathome.com is a premier online Grocery store across with services across Mira Bhyandar

  • Claire 3 years ago

    I just made this yesterday and love it! They key was to let it sit overnight to let all the onion flavor come out. My (nonvegan) family approved 🙂

  • Wittney 3 years ago

    I JUST made this and stuck it in my fridge…it tasted pretty good freshly made, but I’m hoping when it is properly cooled the onions will really be noticeable. I could mostly taste just cashew (which I’m not complaining about at all LOL).

  • Abigail 3 years ago

    Really great "French onion dip"! Also, high in protein and healthy? Really delicious! Thanks for the great new party recipe 😀

  • Sansun 3 years ago

    Not to fond of tofu. Would greek yogurt work?

    • J 2 years ago

      No it will not

    • Jena 2 years ago

      it wouldn’t be vegan then

  • Gabby 2 years ago

    So, I used to be addicted to french onion dip. I’ve tried so many recipes to replicate it, and I’ve gotten nothing…Until this! I was so so so happy with the flavor, really does taste just like french onion dip. All my non-vegan relatives loved it and my brother who is non-vegan is chowing that dip down with some chips right now. Just wanted to say thank you for such a great recipe, I’ll make it again and again for sure

  • Alex 2 years ago

    You’re not supposed to squeeze the water out of silken tofu are you? Because mine came out really runny…🤔 Im hoping it thickens up in the fridge

  • Kathleen 2 years ago

    A question, what would happen if I left out the cashews? Could I use white beans instead? I am wanting to make this nut free due to allergy concerns. Thank you.

    • Lauren Toyota 2 years ago

      yes just add a bit more beans. OR I think it would be fine without too

  • Marcie 2 years ago

    anything I could use to substitute the tofu?

  • vivian 2 years ago

    Made this as part of the apps for my son’s graduation celebration. He is lactose intolerant, so this was perfect. Everyone loved it. I can’t get the vegetarian better than bouillon at my grocery store, so I used a vegetable bouillon cube that I softened into a paste using a small amount of boiling water. Seemed to work fine. I added a little salt. Thanks for a great recipe!

  • Natalie Ackerman 2 years ago

    Just finished making this for a 4th of July party in the states. Cannot wait for everyone to have no idea it is vegan. Mwahaha!

  • Rebecca Hamilton 1 year ago

    Just finished making this, I’m a fussy eater so I wasn’t sure how I would like it’s REALLY good. I made if for tomorrow so hopefully it gets even better buy then.

  • Kat 2 months ago

    I have a nut allergy. Can I sub cashews for vegan mayo? Or something else?

  • Lydia 2 months ago

    Heck yes. This dip entirely satisfied my craving for onion dip. I made it for a baby shower and non-vegans loved it. It lasted about 5 days in the fridge until I finished off the whole thing. Delicious, thank you!!!

Add a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.