Really Onion Dip

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  • Level: Easy
  • Total: 4 hr 40 min
  • Prep: 30 min
  • Inactive: 3 hr
  • Cook: 1 hr 10 min
  • Yield: 4 cups
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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

Directions

  1. Preheat oven to 425 degrees F.
  2. Rub unpeeled onions with a bit of the olive oil; roast until soft, about 45 minutes. Cool and peel.
  3. 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.
  4. 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.