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French Onion Dip II

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh."

List of Ingredients

◦  4 medium yellow onions, 2 quartered lengthwise, 2 finely chopped
◦  1 cup olive oil
◦  Kosher salt and freshly ground black pepper, to taste
◦  1 cup mayonnaise
◦  4 ounces cream cheese, softened
◦  ½ cup sour cream
◦  1 Tbsp fresh lemon juice
◦  1 tsp Worcestershire sauce
◦  Tabasco sauce, to taste
◦  4 scallions, minced
◦  Cut raw vegetables, such as cucumber, carrot, and cauliflower, for serving


Recipe

Heat oven to 425° F.

Toss quartered onions with 2 tablespoons oil on a foil-lined baking sheet, and season with salt and pepper. Roast, turning occasionally, until soft and slightly caramelized, about 45 minutes. Set roasted onions aside to cool.

Purée roasted onions in a food processor until smooth. Add mayonnaise, cream cheese, sour cream, lemon juice, Worcestershire, hot sauce, salt, and pepper, and purée until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until set, at least 4 hours or up to overnight.

Heat remaining oil in a 10-inch skillet over medium-high heat.
Add finely chopped onions and cook, stirring, until beginning to brown, about 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, until deep golden brown, about 16 minutes more. Transfer onions to a sieve set over a bowl to drain; discard oil or reserve for another use. Transfer fried onions to paper towels to drain.

To serve, stir two-thirds of the fried onions and the scallions into dip, and transfer to a serving bowl. Top with remaining fried onions and serve with raw vegetables.


Makes 3½ cups