Vegan French Onion Dip; French Onion Biscuits(Vegan, I think.)

Again with two posts in one day...obviously I'm feeling a little better this week. Thankfully, I've managed to find some pain meds that work a little better, and I'm just in a better frame of mind, as well. Plus, my boss and I have finally worked out a new schedule for me that seems to satisfy both of us...at least, for now.

Vegan French Onion Dip
from vegetariantimes.com

1 medium onion, cut into 1/2 inch thick slices
1Tbs. EACH balsamic vinegar and olive oil
1tsp. salt and 1/4 tsp. black pepper
1 12-oz. container vegan sour cream, such as Tofutti
1/2tsp. low-sodium soy sauce and 1/2 tsp. dried thyme

1. Preheat oven to 450ºF. Toss together onion, oil, vinegar, salt and pepper on baking sheet. Bake 18 minutes, or until onions are browned. Transfer onion to bowl, and cool.

2. Coarsely chop onion slices and return to bowl; stir in sour cream, soy sauce, and thyme. Season with salt and pepper. Transfer to serving bowl, and enjoy with chips, crackers, and veggies.

Ok, it's not bad at all just the way it is, but if I make it again, I think I will use two medium onions, and after they're out of the oven, I will dice them much, much smaller than "coarsely." I also think I should have left them in the oven longer than the 18 minutes, but keeping an eye on them, so that they don't blacken instead of brown. And, this just doesn't have quite enough "ooomph" to suit me, so I'm thinking that maybe a small shot of white wine vinegar or lemon juice, and maybe a shake or two of garlic powder. It's your ball game, play it any way you want to. Like I said, it's not bad just the way the recipe makes it.

This biscuit recipe was sent to me by one of my cyber-sisters, but I have no clue where she got it from. It's the reason I made the French onion dip...and btw, I was delighted to stumble across the recipe for the dip, as I wasn't looking for it. Serendipity, I suppose!

French Onion Biscuits

2 C Bisquick mix
1/4 C milk(I used soy milk...rice milk would be very good, too)
1-8 oz. container of French Onion Dip(so I used one cup of my homemade dip)

Preheat oven to 450ºF.

Mix everything together in a bowl, and stir until a soft dough forms. Drop dough into 6 mounds onto ungreased cookie sheet. Bake 12-14 minutes or until light brown. Serve warm.

To get a soft dough, I had to use just about a whole cup of soy milk. The recipe made eight good-sized mounds, not six, and took about 15 minutes to get as brown as I like them. These are pretty good, but, quite frankly, not worth the trouble I went thru. Now, if I had gone out and bought some real, honest-to-goodness French onion dip, the biscuits might have been a lot better, I really don't know. I don't think it would've been a vegan recipe if I had, but again, I don't really know. There's about another cup of the dip in my fridge, and I sure wish I had some cucumbers...that would be sooooo good, I think. Dice up the cukes, add a little more black pepper, and mix 'em in with the dip. Yum!

Until next time, Happy Eating!!!