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.
Homemade French Onion Dip
Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.
makes About 3 1/2 Cups
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
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.