"Really" Onion Dip
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 425 degrees F
2
In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil
3
Bake until squishy soft, turning them once, about 45 minutes
4
Set aside to cool completely
5
Peel the onions and set aside
6
Meanwhile, finely dice the remaining onion
7
Preheat a large, heavy-bottomed skillet over medium-high heat
8
Add the remaining 1 cup oil and heat until hot
9
Add the diced onion and cook, stirring occasionally, until they just begin to lightly brown, about 5 minutes
10
Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more
11
Strain the onions through a sieve over a bowl
12
Transfer the onions to a paper towel-lined plate and spread them into a single layer
13
Reserve 1/4 cup of the onion oil and let it cool completely
14
(Reserve the remaining oil for dressings or marinades
15
) Puree the roasted onions in a food processor
16
Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth
17
While the motor is running, drizzle in the 1/4 cup of reserved onion oil until incorporated
18
Season with pepper and hot sauce, to taste
19
Transfer the onion dip to a serving bowl and stir in the scallion
20
Refrigerate until very thick, about 3 hours or overnight
21
When ready to serve top with the fried onions
22
Serve with chips