Tonawanda News — This is not your mama’s onion dip – you know the one I’m 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.
With football season in full swing 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 watching football. The people my hubby invites over for football have come to rely on those snacks, so I always like to include something that everyone can eat regardless of food intolerances, allergies or choices.
I made this dip allergy-free and vegan with the addition of a mayonnaise substitute and some cream cheese alternative.
If you are a football fan it’s time to invite over your friends, break out the gluten-free beers and let this dip — and the game, of course — be the life of the party.
Gluten-free vegan balsamic onion dip
2 large Vidalia (or other sweet) onions
2 tablespoons olive oil
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
1 large tart apple, peeled, cored and grated on the large holes of a box grater
1/4 cup water
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme, chopped
1 cup vegan mayonnaise substitute
1/2 cup vegan cream cheese
Several dashes of hot sauce, such as Tabasco
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.
Add 1/4 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 vegan mayonnaise and vegan cream cheese 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.
Carol Kicinski is a gluten-free cook, magazine editor and blog writer. Find more of her recipes at www.simplygluten-free.com.