I found this online and adjusted it slightly and it came out really well. I served it with a sliced sourdough baguette and it was perfect. I must point out that just because it's vegan doesn't mean it’s low calorie…but it certainly is good.
1 Tbsp Earth Balance
1 Tbsp Vegetable Oil
1 1/2 pound Onions, peeled and thinly sliced
½ tsp Salt
¼ tsp Thyme
1 Tbsp Sherry Vinegar
½ cup non-dairy Sour Cream
½ cup non-dairy Veganaise
4 oz shredded vegan Cheddar Cheese, I like Daiya.
¼ cup soy bacon bits, Bacos or McCormick’s BacN¼ teaspoon ground Black Pepper
Melt the butter and oil in a large heavy pan on medium-high heat. Add the onions, thyme and salt and cover and cook over medium heat, stirring occasionally.
After 30 minutes I found that the onions were still a bit watery, so I took off the lid and continued cooking them until they were golden and almost dry. Remove from heat and let them cool.
Preheat the oven to 400. In a large bowl, combine the sour cream, Veganaise, sherry vinegar, vegan cheese, Bacos and pepper. Mix in the onions and transfer to a 2-3 cup baking dish. Cover and bake for 15 minutes, then remove the top and bake for another 5 minutes or until bubbling and golden brown on top.