Homemade French Onion Dip

I couldn’t help but to stop in here to share this really delicious French Onion Dip that I made last weekend for our condo warming party/Dave’s 29th Birthday!

Takes a little planning since you need to let the dip rest and chill overnight in the fridge but it is seriously worth the wait.

Beyond delicious. I can’t wait to make it again

Homemade French Onion Dip
Adapted From Saveur

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 mayon
½ cup cream cheese, softened
½ cup sour cream
1 tbsp. fresh lemon juice
1 tsp. Worcestershire sauce or Soy Sauce
Hot sauce, such as Tabasco or Cholula, to taste
4 scallions, minced
Cut raw vegetables (carrots, celery, radishes) or Pita Chips for serving

DIRECTIONS
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 30-45 minutes; set roasted onions aside to cool.

2. Place roasted onions in a food processor and puree until smooth; add mayo, cream cheese, sour cream, juice, Worcestershire or Soy Sauce, 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.

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. Be careful to not get distracted. The first time I let my onions burn.

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.

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.