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bread bowl with onion dip on a wooden tray

Vegan French Onion Dip in a Bread Bowl

  • Total Time: 25 minutes
  • Yield: 4 people 1x


This Vegan French Onion Dip will be a new party favorite! Served in a bread bowl, the entire recipe is ready in just 30 minutes and is perfect for feeding a crowd.Totally plant-based and a great game day appetizer!



For the Bread Bowl

  • 1 small sourdough boule
  • 3 TBS olive oil

For the French Onion Dip

  • 1 large yellow onion (about 1 1/2 cups diced)
  • 2 TBS olive oil
  • 1 tsp dried rosemary
  • 2 tsp brown sugar, optional
  • 2 tsp minced garlic
  • 1 TBS maple syrup
  • 1/4 cup cashews
  • 1/4 cup hummus
  • 13 TBS water
  • 2 TBS lemon juice
  • Parsley to serve, optional


  1. Preheat your oven to 350 degrees F. Carefully slice 1 inch the top off of your boule and cut into cubes. Using your hands, scrape out the inner bread pieces in large chunks so that a 1/2 inch wall remains inside the bowl. Coat the inside and outside of the bowl with olive oil. Coat the bread cubes/crumbs in olive oil as well. Place bowl and cubes/crumbs onto a baking sheet and toast for 15-20 minutes, until browned.
  2. In a large cast iron skillet, heat 2 TBS olive oil over medium/low. Add onion and being to sauté until golden, about 5 minutes. Add rosemary, optional brown sugar, and garlic. Continue to cook, stirring often, until mixture resembles above photo (glossy and brown). This took about 20 minutes for me. Add a splash of water if things are cooking too quickly. Set aside.
  3. In a high speed blender, add onion mixture, maple syrup, cashews, hummus, water, and lemon juice. Blend on high until combined. If needed, drizzle in more water until desired texture is achieved.
  4. To serve, spoon dip into bread bowl and place on a tray with toasted bread cubes and chips. Top with parsley if desired.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes