What onions are best to make caramelized onion dip?

You can use almost any kind of onion. I used yellow onion, but white onion works too. For a sweeter caramelized onion, try using red onion. Shallots will also work. You can even use a mix of onions if you prefer.

Is there a quick way to caramelize onions?

Unfortunately, the best way to caramelize onions on the stovetop is low and slow. If you try to rush it by turning up the heat, the onions will burn.

Can you make this dip in advance?

Absolutely! This onion dip tastes best after the flavours have had a chance to sit together in the fridge for a few hours, so feel free to make this one a day or two in advance. You can even caramelize the onions the day before and assemble the dip a few hours before serving.

How long will this onion dip last?

The dip should last for up to 5 days if stored in an airtight container in the fridge.

How do you serve this dip?

We love this dip with plain potato chips, especially ripple or ruffle chips that are sturdy enough to scoop up a lot of dip. For a healthier option, you can use pretzels or homemade tortilla chips or pita chips . You can also serve it with carrot or celery sticks. And, like most of my cashew based dips, it's perfect as a sandwich or burger spread too.

Dairy-Free Caramelized Onion Dip

Description

Made with cashews and dairy-free sour cream, this Dairy-Free Caramelized Onion Dip is thick, creamy and packed with sweet caramelized onions.

Ingredients

1 cup raw cashews
1–2 cups hot water (enough to cover cashews)
3 medium-sized yellow onions, roughly chopped
2 tablespoons dairy-free butter
2 teaspoons coconut sugar
1 teaspoon kosher salt
1/4 cup unsweetened almond milk
1 cup dairy-free sour cream
3 tablespoons fresh lemon juice (about 1 large lemon)
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder

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Instructions

Place the cashews in a large glass dish and add the hot water, making sure the cashews are fully covered. Let soak for at least 30 minutes.
While the cashews are soaking, start caramelizing the onions. Add the butter to a large skillet and melt over medium-high heat. Add the chopped onions, sugar and salt. Stir together and let the onions cook for a few minutes.
Once the onions start to soften, reduce the heat to low and let cook for 30-40 minutes, stirring frequently until the onions are caramelized. Set aside to cool.
Meanwhile, drain the cashews and add them to a high-powered blender or food processor along with the almond milk. Blend on high until smooth. You may need to add more milk or some water to blend into a smooth texture. (This depends on the power of your blender or food processor).
In a large bowl, add the blended cashew mixture, sour cream, lemon juice, Worcestershire sauce and garlic powder and stir to combine. Once smooth, stir in the caramelized onions.
Let sit in the fridge for a few hours to let the flavours meld and then serve with chips, pretzels or veggies.

Notes

Don’t cover the onions as they cook as you don’t want them to steam.
Start the heat at medium-high to get the onions cooking, but turn down to low for most of the cooking so they don’t burn.
Stir the onions often so they don’t burn, but don’t stir them constantly as they won’t brown enough.
If the onions start to dry out or stick too much to the pan, add a splash of water.
Feel free to add more lemon juice, Worcestershire sauce, garlic powder, salt and/or pepper to suit your tastes.
When first combined, the dip may not look thick enough but it will thicken in the fridge. If you prefer it thinner, just stir in a little more milk or water.
For a tangier dip, add 1/4 cup of mayonnaise. (Most mayos are dairy-free but be sure to check the label).
For a nut-free version, omit the cashews and almond milk and use 4-6 ounces of softened dairy-free cream cheese.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.