Vegan Bacon and Caramelized Onion Dip

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.

Ingredients

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 BacN

¼ 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.

Serve immediately.

Comments

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.

Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this.

After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now.

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Ingredients

2 lb filet of Fresh Salmon, skin on is best, but not essential.
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