| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | about 4 cups |
Ingredients
- 3 medium onions, 2 left in their skin, and 1 peeled
- 1 cup plus 2 tablespoons extra-virgin olive oil
- 2 cups mayonnaise
- 1/2 cup sour cream
- 1 tablespoon white wine vinegar
- 2 teaspoons kosher salt
- Freshly ground black pepper
- Hot sauce, as needed
- 2 scallions (white and green), minced
- Serving Suggestion: Lots of your favorite potato chips
Instructions
- Preheat the oven to 425 degrees F.
- In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside.
- Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally, until the onions just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.)
- Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of the reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight.
- When ready to serve top with the fried onions. Serve with chips.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 187 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 0 g |
| Cholesterol | 7 mg |
| Sodium | 94 mg |
| Serving Size | 1 of 32 servings |
| Calories | 187 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 0 g |
| Cholesterol | 7 mg |
| Sodium | 94 mg |
Reviews
The first time I made this, I tweaked the ingredients and it came out awful. This time, I followed the ingredients and instructions to a tee and the end result was by far the most amazing homemade dip I have ever made. Time consuming, but well worth it!!
This recipe sounded very promising. I followed it to the ‘t’, but was very dissapointed with the results. It did not have enought onion flavor, and was also on the runny side. No one ate it and I ended up throwing the whole thing down the drain. Like another reader, next time I will also stick with the boxed Lipton onion soup mix.
This was the most awful concoction I’ve ever made. It is verrry time consuming. I followed the recipe exactly and it was a thin, runny mess. No one ate it and I pitched the whole thing down the drain. Should have stuck with onion soup mix and sour cream!
Can’t tell you how many people have raved about this dip. My only complaint is it’s a bit runny… fixed that by reducing the mayo by 1/2 c. and upping the sour cream by 1/2 c. Sets up better and tastes amazing!
I have made this dip on seveal occasions, and love it. My friends, who are not onion lovers, love this dip.