Really Onion Dip

Cooking Instructions

Preheat oven to 425 degrees F. Rub 2 unpeeled onions with a bit of the olive oil; roast until soft about 45 minutes. Cool and peel.

Peel and finely dice the remaining raw onion. Heat a large skillet over medium-high heat; add remaining oil and heat until quite hot. Add diced onion and cook stirring occasionally until edges begin to brown about 5 minutes. Turn to medium-low and cook until onion is golden brown about 18 minutes. Scrape onion oil and juices into a sieve over a bowl. Drain onions and spread on a paper towel-lined plate. Cool the strained oil.

Puree roasted onions in a food processor. Add mayonnaise sour cream vinegar and salt; pulse until smooth. With the motor running drizzle in 1/4 cup of the flavored reserved oil. Transfer to a serving bowl. Stir in scallions pepper and hot sauce to taste. Refrigerate at least 3 hours. Scatter the fried onions over the top just before serving with potato chips.