Deeply caramelized onions are the whole point of this dip, cooked low and slow until they turn jammy and deep golden brown, then brightened with a splash of apple cider vinegar and a hit of Worcestershire and garlic powder. That long, patient caramelization is what gives the dip its rich, almost sweet depth, so don't rush past the 35–45 minute mark on the stovetop. Once cooled, those onions get folded into a thick, tangy base and chilled until everything melds into one scoopable, cold party dip. It's got that classic French onion flavor in every bite — savory, a little sweet, packed with texture from the onions themselves. Scatter fresh chives on top and serve with crudités or gluten free crackers for dipping, and you've got a make-ahead appetizer that fits neatly into a dairy free spread.
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Country Crock Dairy Free Plant Butter Made With Olive Oil
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz
Violife 100% Vegan Unsalted Plant Butter
Country Crock Dairy Free Plant Butter with Avocado Oil
Violife 100% Dairy-Free Salted Plant Butter
Melt the butter with the olive oil in a large skillet over medium heat until the butter is foamy. Add the sliced onions and 1/2 tsp kosher salt, then stir to coat.
Cook the onions, stirring every 3–4 minutes, until they are deeply golden brown and jammy throughout, 35–45 minutes. Reduce the heat to medium-low if the onions begin to darken too quickly at the edges before the centers have softened.
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