• 4servings
  • 280minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 medium onions,

  2. 2 unpeeled,

  3. 1 peeled

  4. 1 cup extra-virgin olive oil

  5. 2 cups mayonnaise

  6. 1/2 cup sour cream

  7. 1 tablespoon white wine vinegar

  8. 2 teaspoons kosher salt

  9. 2 scallions (white and green parts), minced

  10. Freshly ground black pepper

  11. Hot pepper sauce

  12. Potato chips, for serving

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F.

  2. Rub unpeeled onions with a bit of the olive oil; roast until soft, about 45 minutes. Cool and peel.

  3. Finely dice the peeled 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.

  4. 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


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