This recipe for French onion dip turns a classic fat and flavor bomb into a modern spectacle in its own right using dairy alternatives and long slow caramelized onion in lieu of the packaged soup mix. At the restaurant I make all the dairy alternatives, but there are now good store-bought alternatives at natural food stores. As a replacement for the sour cream base, I use a combination of cashews, vegan mayo and coconut yogurt. To achieve a deep umami flavor I use vegan Worcestershire sauce, celery salt, onion powder, garlic, thyme and black pepper.

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