Categories: Appetizer

Ingredients

• 2 teaspoons non-dairy butter (such as Earth Balance Original)
• 1 teaspoon vegetable oil
• 1 pound sweet onions, halved and thinly sliced
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon sherry vinegar
• 1/2 teaspoon minced fresh thyme
• 1/2 cup non-dairy sour cream (such as Tofutti Better Than Sour Cream)
• 1/2 cup non-dairy mayonnaise (such as Vegenaise)
• 3 ounces shredded vegan cheddar cheese (such as Daiya)
• 1/4 - 1/3 cup soy bacon bits (such as Betty Crocker Bacos)
• 1/4 teaspoon ground black pepper

Directions

1. eheat oven to 400. Melt butter and oil in a large skillet over medium-high heat. Add onions, sugar, and salt. Cover and cook, stirring occasionally, 30 minutes or until onions turn deep golden brown. Remove from heat. Stir in vinegar and thyme, and set aside. In a large bowl, combine sour cream, mayonnaise, cheese, Bacos, and pepper. Stir in onions. Transfer to a 2-cup baking dish. Bake 20 minutes or until mixture bubbles and top is browned.

2. Nutritional data (per 1/4-cup serving): Calories 226, Fat 18g (Saturated 4g), Sodium 409mg, Carbs 12g, Fiber 1g, Protein 3g.

Email to a friend | Print this recipe | Back