Real Onion Dip for Chips

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Real Onion Dip for Chips

 

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

 

Preheat the oven to 425 degrees. 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 and serve with chips.

 

 

 

 

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