Homemade French Onion Dip

Source: Livin' the Crunchy Life


1 1/2 -2 cups diced Vidalia onions (about 1 large or 2 medium onions)
1 1/2 tbsp butter (or coconut or olive oil)
pinch sea salt
1 clove garlic, minced (or 1/4 tsp garlic powder)
1 1/4 cups full-fat sour cream *see notes for dairy-free option*
1/4 tsp celery salt (or pinch salt and pinch celery seed) (DIY celery salt)
1/8 tsp white pepper (black pepper is fine), more to taste
small pinch cumin (optional)
1/4 cup mayo, preferably homemade
1 1/2 tbsp fresh parsley, chopped
1 tsp coconut aminos (or gluten free tamari)
1/2 unflavored gelatin (optional)
2 tbsp coconut milk (if using gelatin)

How to make:

Heat butter in a large saute pan over med heat. Add diced onions and pinch of sea salt and stir. Saute for 20-30 minutes, stirring occasionally. Turn heat lower if needed to prevent onions from burning (I cook mine over low heat). Add a little water to pan if needed to prevent onions from sticking. (You can cook them for up to an hour if needed to caramelize.) Add garlic and saute for another 5 minutes. Set aside to cool.

Put sour cream in food processor. Add about a tbsp of the caramelized onions and the parsley to the food processor. Process until smooth. Mix in mayo, coconut aminos, and spices, then stir in the remaining caramelized onions. (See below for adding optional gelatin.) Add additional salt and pepper to taste. Refrigerate dip for at least 6 hours or overnight for best taste. Makes about 1 1/2 cups.

Optional gelatin: This gives the dip a similar thickness to Heluva Good dip. It is not necessary for taste. Without it the dip will be thinner but still tasty. Put coconut milk or water in a small saucepan. Sprinkle 1/2 tsp gelatin over the top and mix. Put on very low heat until gelatin dissolves completely. Turn off and let sit until just cool to the touch. Add to prepared dip and mix well. Dip should thicken after several hours in the refrigerator.

Notes:
  • For dairy free: Replace sour cream with cashew sour cream. You can also replace mayo with more cashew sour cream. This wasn't my favorite version, but it did turn out well for when avoiding dairy. For cashew sour cream recipe, go HERE. I suggest using a high speed blender, like a Vitamix. Like me and don't have one of those? Use the best blender or food processor you have. Both of my are cheap so my cashew sour cream was slightly grainy. I'm not an expert on cashew creams, so check out that link.