Really Onion Dip

  • Yield : 4 cups
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 40m
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  • 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


Step 1

Preheat oven to 425 degrees F.

Step 2

Rub unpeeled onions with a bit of the olive oil; roast until soft, about 45 minutes. Cool and peel.

Step 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.

Step 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.

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