Description
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!
Ingredients
Scale
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
- 1–3 TBS water
- 2 TBS lemon juice
- Parsley to serve, optional
Instructions
- 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.
- 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.
- 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.
- 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