So, I don’t give a shit about football, or the Super Bowl.
But I sure do like snacks!
Oh yeah, I guess my city is also going crazy because of this particular Super Bowl. Caw caw, and so on.
But mostly, I’m in this just for the snacks.
But what snacks to make? I considered jalapeno popper dip, but decided I should try something new. Then I got to thinking about how I told y’all to make a double batch of caramelized onions earlier this week. And I figured since one of the hosts of the party I am going to is a vegan, it might be nice for him to be able to eat something besides what he’s making.
You see where I’m going with this, right?
This is a great dish for mixed crowds: people who might normally grumble about a veganized version of a classic snack-food will be so blown away by the real caramelized onions instead of sad freeze-dried bits from a packet. Using tofu instead of sour cream and mayo does give a bit of a lighter taste to it. I don’t necessarily think this is a bad thing; when navigating a Super Bowl sea of deep fried everything, pacing yourself is key. Not for dieting, mind you, but to ensure you can sufficiently sample all the snacks.
If you already have the caramelized onions ready, this dip zizzes up in a hot minute. If you don’t, I once again must recommend that you make a double batch of the onions. It only takes a little bit longer, and you never know when you might need some.
Makes about 4 1/2 cups
1 1/2 pounds thinly sliced yellow onions (about 2 large onions)
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon sugar
2 12.3-ounce packages of Mori-Nu firm silken tofu
1/4 cup canola oil
1 tablespoon white wine vinegar
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon miso
1 teaspoon soy sauce
1/2 teaspoon Marmite
1/2 teaspoon freshly ground black pepper, plus more to taste
salt, to taste
First off, caramelize the onions. Thinly slice the onions in half moons. In a large pot, heat oil over low heat. Add sliced onions and toss to fully coat. Cover and leave for 15 minutes (20 minutes for double batch) to soften.
Remove lid and raise the heat slightly. Add in salt and sugar, then cook and stir onions frequently for 30 to 45 minutes (50 to 60 minutes for a double batch) — you want them to be paper lunch bag brown, and for the texture to be gelatinous, almost like preserves or marmalade. These can be refrigerated or frozen for later use. If using immediately, set aside to cool. You’ll be left with approximately 3/4 cup of caramelized onions.
Put tofu, canola oil, vinegar, lemon juice, dijon, miso, Marmite, and pepper in a food processor and blend until very smooth. Add caramelized onions and pulse 5-6 times — don’t overdo it!
Scoop into a bowl or storage container, give it a quick stir to combine, and cover tightly. Chill for at least 2 hours or up to 2 days. It will firm up a little bit in the fridge.
Before serving, give it a taste and stir in more salt and freshly ground black pepper to taste. Serve with chips, bread, crackers, and/or slices of apples and pears.