In the Food Network Kitchens, timing is everything. So put any or all of these yummy nibbles on your party production schedule. Then sit back, relax and enjoy your own show.
- 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
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