Ingredients

• Ingredients Scale 1x2x3x 1 medium yellow onion, diced 1 tablespoon olive oil or 1/4 cup water/vegetable broth 1 1/4 cups vegan sour cream or 1 tub (12oz) tofutti sour cream 1 teaspoon vegan worcestershire (I use Annie’s) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder mineral salt, to taste chopped parsley, to serve

Preparation

• Instructions Onions: Heat the oil/water in a nonstick skillet over medium heat. Add the onions and saute for 10-15 minutes, stirring every few minutes. Add a little bit of water/veggie broth and let it sizzle and evaporate. Keep stirring every so often, add more liquids. After about 25 – 30 minutes, onions should be caramelized and fragrant. Mix: Combine the vegan sour cream with the garlic & onion powder and Worcestershire sauce. Add the onions and mix well. Taste for seasoning. Serve: Serve topped with chopped parsley. Pair your french onion dip with chips, crackers, and/or sliced vegetables. Makes about 1 3/4 cups. Store leftovers, covered, in the refrigerator for up to 6 days.