French onion soup lovers will love this vegan french onion dip – aka the vegan dip to beat all vegan dips! Caramelized onions mixed with a tofu base make a delicious caramelized onion dip for parties and game day! 
Vegan Party Snacks Beat All Party Snacks Here! Vegan French Onion Dip – My vegan french onion soup lovers will love this dip made with homemade caramelized onions.
Now, caramelizing onions can be incredibly tedious and require watching the pan for half an hour. this Instant Pot French Onion Dip Recipe, The caramelization part is completely off! We slowly caramelize the onions in your Instant Pot. And the best thing – no risk of burnt onions at the end. You can make caramelized onions on the stovetop or bake them. See recipe notes for instructions.
This restaurant-style dip pairs perfectly with fresh veggie sticks, breadsticks, or your favorite homemade or store-bought crackers for easy entertaining.
Using my fool-proof method, the onions will cook on low heat and caramelize and get perfectly jammy and delicious! If you like how these turn out and want to use them in more recipes than just French Onion Dip, you can use these Add them on top of hummus/ Avodado toast or cream cheese toast, your favorite pasta, etc.
French onion dips usually require cream cheese and/or yogurt as a base. In this vegetarian version, we blitz silken toffee with dairy-free yogurt.
More Vegan Dips and Appetizers:
Spinach Artichoke Dip Recipe 30 Minutes!
Vegan Mozzarella Cream Pizza Dip with Herbed Mushrooms
Thai Layered Dip.
Jalapeño Popper Dip
Fireworks Tofu Wings
Nashville Baked Cauliflower
Print recipe
French Onion Dip
French onion soup lovers will love this vegan French onion dip – aka the vegan dip to beat all vegan dips! Caramelized onions mixed with a tofu base make a delicious caramelized onion dip for parties and game day!
Serving: 4
Calories: 90kcal
material
For the caramelized onions:
- 1 Large yellow onion thinly sliced
- 2 cloves garlic minced meat
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dried thyme
- 2 bay leaf
- 1/4 teaspoon Bell pepper
- 1 table spoon Vegetarian butter Or use oil
- 1 teaspoon Flavored vinegar
For the cream dip:
- 3 oz firm tofu
- 1/2 the cup (125 g) Non-dairy yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon Bell pepper
- 1 table spoon Use nutritional yeast or 1 teaspoon of turmeric miso
- 2 teaspoon Vegan Worcestershire Sauce
- 2-3 table spoon Caramelized Onions
- Green onions, chilli flakes for garnish
instructions
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Make Caramelized Onions in Instant Pot: (See recipe notes for stovetop instructions). Add 3 cups of water to your inner pot then use a large flat insert and add the onion. Keep them less than two layers thick or the onions won’t caramelize. Add the rest of the ingredients and toss to coat the onions really well. If some onions are still dry, add some more vegan melted butter. Cover the inner pan with foil or the lid that came with it.
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Then use a trivet and lower it into the inner container. Close the lid of the instant pot and pressure cook for 1 hour. Release the pressure normally for 10 minutes then quickly release. Open the lid and check the onion. They should be cooked and slightly caramelized. Remove pan and trivet. Onions should caramelize. If there is a lot of moisture, cook in a skillet for 2-3 minutes to allow some steam to evaporate.
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To make the cream dip, add the tofu, yogurt, 2-3 tablespoons of caramelized onion, garlic and onion powder, salt and pepper, nutritional yeast, and Worcestershire sauce to a food processor and process until the mixture is smooth. Taste and adjust the salt and flavor.
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Adjust more tang by adding a little lime juice and process again. Transfer to a serving bowl and top with remaining caramelized onions (dip some onions). Top with chili flakes and green onions and serve with crackers, toasted bread, vegetables, etc.
Comment
To make caramelized onions on the stovetop:
Add onion, salt, sugar, vegan butter to a pan and cook on medium heat for 14-16 minutes. Stir occasionally and deglaze with a splash of broth if necessary. Add the rest of the ingredients and continue to cook, stirring occasionally, until the onions are caramelized to your liking. (10-25 minutes). If they dry out quickly, partially cover the pan and continue. Stir well occasionally to avoid burning and even cooking.
To make the caramelized onions in a baking dish: In a greased baking dish add all the ingredients under the onion and spread. Use a dish that fits the onions so there isn’t too much space between them. Cover with parchment and bake at 385 degrees F for 35-50 minutes. Stir occasionally. Add a splash of broth if too dry
nutrition
nutrients
French Onion Dip
No. per job
calories 90
36 calories from fat
% Daily Value*
thick 4g6%
1 gram of saturated fat6%
Sodium 663 mg29%
potassium 103 mg3%
carbohydrates 10 grams3%
1 gram of fiber4%
4 grams of sugar4%
protein 4g8%
Vitamin A 149IU3%
Vitamin C 7 mg8%
calcium 86 mg9%
iron 1 mg6%
* Percent Daily Value is based on a 2000 calorie diet.
Ingredients:
- For the caramelized onions, I use yellow onions to keep the color nice and golden
- We season the onion with garlic, thyme, leaves and pepper
- The balsamic vinegar and sugar provide the perfect blend of sweetness and tanginess
- The onions slowly caramelize in the vegan butter
- For the cream dip we blend the tofu with non-dairy yogurt
- For that delicious-cheesy flavor we add garlic powder, onion powder, Worcestershire sauce and nutritional yeast or miso mix.
Suggestion:
- To make this dip soy-free, use 3/4 cup soaked cashews. Or use yogurt (about 3/4 cup) and 2-3 tablespoons of soaked seeds such as flax seeds or pumpkin seeds. Process and usage. Omit the Worcestershire sauce.
- For extra tanginess and extra creaminess, you can add some vegan cream cheese to this dip
How to make Vegan French Onion Dip:
Add 3 cups of water to your inner pot then use a large flat insert and add the yellow onion. You don’t want it to be more than two layers thick or else the onions won’t caramelize.
Add the rest of the ingredients and toss to coat the onions really well.
If some onions are still dry, add some more vegan melted butter. Cover the inner pan with foil or the lid that came with it.
Then use a trivet and lower it into the inner container. Close the lid of the instant pot and pressure cook for an hour. Release the pressure normally for 10 minutes then quickly release.
Open the lid and check the onion. They should be cooked and slightly caramelized. Remove pan and trivet. Onions should caramelize.
If there is a lot of moisture, cook in a skillet for 2-3 minutes to allow some steam to evaporate.
To make the cream dip, add the tofu, yogurt, 2-3 tablespoons of caramelized onion, garlic and onion powder, salt and pepper, nutritional yeast, and Worcestershire sauce to a food processor and process until the mixture is smooth. Taste and adjust the salt and flavor.
Add more tang by adding a little lime juice and process again. Transfer to a serving bowl and top with caramelized onions (dip some onions).
Top with chili flakes and green onions and serve with crackers, toasted bread, vegetables, etc.
To make caramelized onions on the stovetop:
Add onion, salt, sugar, vegan butter to a pan and cook on medium heat for 14-16 minutes. Stir occasionally and deglaze with a splash of broth if necessary. Add the rest of the ingredients and continue to cook, stirring occasionally, until the onions are caramelized to your liking. (10-25 minutes). If they dry out quickly, partially cover the pan and continue. Stir well occasionally to avoid burning and even cooking.
To make the caramelized onions in a baking dish: In a greased baking dish add all the ingredients under the onion and spread. Use a dish that fits the onions so there isn’t too much space between them. Cover with parchment and bake at 385 degrees F for 35-50 minutes. Stir occasionally. Add a splash of broth if too dry
storage
Store in a closed container in the refrigerator for up to 4 days.