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
½ cup cream cheese, softened
½ 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
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.
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.
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.
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.
OK, it’s terrible for you and it does need to sit for a few hours, but this is amazing. And if you’re entertaining, the calories will all go to your guests! The fried onions on top really put it over.