Dairy-Free French Onion Dip with Caramelized Onions

• 4 slices thick-cut bacon (optional)
• 3 medium sweet yellow onions, peeled and very thinly sliced (about 6–7 cups)
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• 1 tablespoon Herbs de Provence
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 2 tablespoons white wine vinegar
• 1/2 cup low-sodium beef broth (or vegetable broth)
• 12 ounces dairy-free sour cream, room temperature
• 8 ounces dairy-free cream cheese, room temperature
• 3 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1/2 cup chopped fresh chives, plus more for garnish
• 1/2 cup chopped fresh parsley

For Serving:

• crostini
• kettle chips
• crudité (carrots, celery, cucumber, bell pepper)

1. Preheat the oven by placing an unlined baking sheet in a cold oven. Lay the bacon slices directly on the pan in a single layer, then place the sheet in the oven and set the temperature to 375°F. Roast for about 20 minutes, until the bacon is crisp and the fat has rendered. Transfer the cooked bacon to a paper towel–lined plate and set aside. Keep the rendered bacon grease on the pan — you’ll use it to roast the onions for extra flavor.
2. Increase the oven temperature to 400°F.
3. Add the thinly sliced onions to the baking sheet with the bacon grease. Drizzle with olive oil and add thyme, Herbs de Provence, salt, and pepper. Toss to coat and spread the onions in a thin, even layer. Roast on the middle rack for about 40 minutes, tossing occasionally, until the onions begin to brown and soften.
4. Remove the pan and add the balsamic vinegar, white wine vinegar, and beef or vegetable broth. Use a wooden spoon to stir and scrape up the browned bits from the pan. Spread the onions again and return to the oven for another 15 minutes, or until the liquid has mostly reduced and the onions are deep brown and jammy. Remove from the oven and allow the onions to cool completely.
5. While the onions cool, make the dip base. In a medium bowl, combine the dairy-free sour cream, dairy-free cream cheese, lemon zest, and lemon juice. Stir until smooth and lump-free; an electric mixer will make this extra smooth. Fold in the chopped chives and parsley.
6. Roughly chop the cooled caramelized onions and reserve about 2 tablespoons for garnish. Crumble three slices of the cooked bacon (if using) and stir into the chopped onions. Add the onion mixture to the dairy-free base and mix thoroughly until the onions are well incorporated. This may require a little elbow grease to evenly distribute the jammy onions.
7. Transfer the dip to a serving bowl. Garnish with the reserved onions, extra crumbled bacon if desired, and additional chopped chives. Serve with kettle chips, crostini, or a platter of fresh crudité. Enjoy!

You can make this dip up to three days in advance. Cover and store it in the refrigerator. To serve warm, gently heat in a 350°F oven for 12–15 minutes until warmed through. For a vegetarian version, omit the bacon and use extra olive oil or a splash more broth when roasting the onions. The dip will thicken as it chills; briefly whisk or stir before serving if needed.

Tips for the best caramelized onions: slice the onions uniformly for even cooking and be patient — proper color and jammy texture take time. If you prefer a deeper, sweeter profile, increase the balsamic by a teaspoon or two during the deglazing step.

Nutrition