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Really Onion Dip
Category: Dips, Sauces, Spreads
Serves: 4 cups
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Ingredients:
3 medium onions, 1 peeled, 2 unpeeled 1 c. extra-virgin olive oil 2 c. mayonnaise 1/2 c. sour cream 1 T. white wine vinegar 2 t. kosher salt 2 scallions (white and green parts) minced Freshly ground black pepper Hot pepper sauce
Directions:
Preheat the oven to 425°F. Rube the unpeeled onions with a bit of olive oil and roast until soft, about 45 minutes; cool and peel. Finely dice the peeled raw onion. Heat a large skillet over medium-high heat, add the remaining oil and heat until quite hot. Add diced onion and cook, stirring occasionally, until edges begin to brown, about 18 minutes. Scrape onion, oil, and juices into a sieve over a bowl. Drain onions and pread on a paper-towel lined plate. Cool the strained oil. Puree the roasted onions in a food processor. Add mayonnaise, sour cream, vinegar and salt; pulse until smooth. With the motor running, drizzle in 1/4 c. of the reserved oil. Transfer to serving bowl. Stir in scallions, pepper, and hot sauce to taste. Refrigerate at least 3 hours. Scatter the fried onions over the top before serving.