This weekend, I was graced with the presence of my dad's ex-wife, who raised me from 2-10. She used to put out French onion dip, but it was usually made with the soup packet. I decided to recreate it, you know, how we do it in the Eff Yeah household.
Without further ado, here it is. It was better than anything I'd ever had before, but with the same flavor profile. The chunks of diced onions added a wonderful texture. We couldn't leave it alone. It was amazing. This is sure to be a hit. Check it out and see for yourself. Let me know how you like it in the comments.
2 tbs vegetable oil
1 tub (12 oz) Tofutti sour cream
1 tbs vegan Worcestershire sauce
1 tsp dried thyme
1 tsp granulated garlic
1 tsp granulated onion
1/2 tsp Better Than Bouillon No-Beef base
Salt and pepper to taste
In a medium saute pan, heat the oil until hot. Add the onions and cook over medium-low heat, stirring occasionally. Cook for about half an hour or until the onions are a light caramel color. Remove from heat and allow to cool.
Once the onions are cool, add the onions and the rest of the ingredients to the sour cream. Stir until well-combined.
Refrigerate for at least an hour, or overnight, to allow the flavors to meld. Serve with your favorite chip.