Really Onion Dip
- Level: Easy
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 180
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 0
- Cholesterol
- 7
- Sodium
- 94
- Total: 4 hr 40 min
- Prep: 30 min
- Inactive: 3 hr
- Cook: 1 hr 10 min
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
- 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.