French Onion Dip
MAKES: About 3 ½ cups (~830mL)
- 4 medium onions, 2 quartered lengthwise, 2 finely chopped
- 1 cup (240mL) olive oil
- Salt and pepper, to taste
- 1 cup (238mL) mayonnaise
- 4oz (115g) cream cheese, softened
- ½ cup (119mL) sour cream
- 1 tbsp (15mL) fresh lemon juice
- 1 tsp (5mL) Worcestershire sauce
- 4 scallions, minced
1. Heat oven to 425F (220C).
2. Toss quartered onions with 2 tbsp oil on a foil lined baking sheet, seasoning with salt and pepper. Roast, turning occasionally, until soft and slightly caramelized, about 45 minutes. Set roasted onions aside to cool.
3. Puree roasted onions in a food processor until smooth. Add mayonnaise, cream cheese, sour cream, lemon juice, Worcestershire, salt, and pepper, and puree until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until set, at least 4 hours or up to overnight.
4. Heat remaining oil in a 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.
5. To serve, stir two-thirds of the fried onions and all the scallions into the dip and transfer to a serving bowl. Top with remaining fried onions and serve.