onion dip in a bowl

French Onion Dip

I’ve always loved the complexity of onions, and peeling back the different layers to reveal what’s really inside. There’s something reassuring and comforting about vegetables that have grown deep in the soil; they seem to have an even more profound connection with the earth and its goodness.

It’s hard to imagine a civilisation without onions” – Julia Child


  • 3 C onion, sliced
  • 2 T olive oil
  • 1½ C cashews, soaked
  • 1 garlic clove, minced
  • 1 C tofu
  • ½ C water
  • 1 t lemon juice
  • 1 t tamari
  • 1 t salt
  • ½ t thyme
  • ¼ t black pepper


Place onions, olive oil and thyme into a large pan and coat the onions in olive oil. Place on a medium heat and allow to cook uncovered until the onions begin to caramelise (about 25-30 minutes). Add the garlic and cook for another minute. Remove from heat.

Place cashews, tofu, lemon juice and tamari into a food processor. Blend until completely smooth. Season with salt and pepper and thin with water. Add onion mixture and pulse a few times until finely chopped and incorporated into the mixture. Transfer into a bowl and serve immediately or chill. Makes 1 cup. Lasts in the fridge for a week and freezes for up to 2 months.

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