Food Network: Really Onion Dip

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Really Onion Dip
Recipe courtesy Food Network Kitchens Cookbook, Meredith, 2003

Ingredients
3 medium onions, 2 unpeeled, 1 peeled
1 cup extra-virgin olive oil
2 cups mayonnaise
1/2 cup sour cream
1 tablespoon white wine vinegar
2 teaspoons kosher salt
2 scallions (white and green parts), minced
Freshly ground black pepper
Hot pepper sauce
Potato chips, for serving

Instructions
Preheat oven to 425 degrees F.

Rub unpeeled onions with a bit of the olive oil; roast until soft, about 45
minutes. Cool and peel.

Finely dice the peeled raw onion. Heat a large skillet over medium-high heat; add
remaining oil and heat until quite hot. Add diced onion and cook, stirring
occasionally, until edges begin to brown, about 5 minutes. Turn to medium-low and
cook until onion is golden brown, about 18 minutes. Scrape onion, oil, and juices
into a sieve over a bowl. Drain onions and spread on a paper towel-lined plate.
Cool the strained oil.

Puree roasted onions in a food processor. Add mayonnaise, sour cream, vinegar, and

salt; pulse until smooth. With the motor running, drizzle in 1/4 cup of the
flavored reserved oil. Transfer to a serving bowl. Stir in scallions, pepper, and
hot sauce to taste. Refrigerate at least 3 hours. Scatter the fried onions over
the top just before serving with potato chips.