Homemade French Onion Dip

Name: Homemade French Onion Dip
Total time: PT0D0H0M
Yield: makes About 3 1/2 Cups
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; 1 ⁄ 2 cup cream cheese, softened; 1 ⁄ 2 cup sour cream; 1 tbsp. fresh lemon juice; 1 tsp. Worcestershire sauce; Hot sauce, such as Tabasco, to taste; 4 scallions, minced; Cut raw vegetables, such as cucumber, carrot, and cauliflower, for serving

Serves
makes About 3 1/2 Cups

TODD COLEMAN

Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh. This recipe first appeared in our November 2011 issue along with Dana Bowen's story Roots of Flavor.

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
¹⁄₂ cup cream cheese, softened
¹⁄₂ cup sour cream
1 tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
Hot sauce, such as Tabasco, to taste
4 scallions, minced
Cut raw vegetables, such as cucumber, carrot, and cauliflower, for serving

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Instructions

Step 1

Heat oven to 425°. Toss quartered onions with 2 tbsp. 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.

Step 2

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

Step 3

Heat remaining oil in a 10″ 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 strainer set over a bowl to drain; discard oil or reserve for another use. Transfer fried onions to paper towels to drain; set aside.

Step 4

To serve, stir 2⁄3 of the fried onions and the scallions into dip, and transfer to a serving bowl; top with remaining fried onions and serve with fresh vegetables.

Heat oven to 425°. Toss quartered onions with 2 tbsp. 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.
Place roasted onions in a food processor and puree until smooth; add mayonnaise, cream cheese, sour cream, juice, Worcestershire, hot sauce, and salt and pepper, and puree until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until set, at least 4 hours or overnight.
Heat remaining oil in a 10″ 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 strainer set over a bowl to drain; discard oil or reserve for another use. Transfer fried onions to paper towels to drain; set aside.
To serve, stir 2⁄3 of the fried onions and the scallions into dip, and transfer to a serving bowl; top with remaining fried onions and serve with fresh vegetables.