Really Onion Dip

• 3 medium onions, 2 unpeeled, 1 peeled
• 1 cup extra-virgin olive oil
• 2 cups mayonnaise
• 1/2 cup sour cream
• 1 tablespoon white wine vinegar
• 2 teaspoons kosher salt
• 2 scallions (white and green parts), minced
• Freshly ground black pepper
• Hot pepper sauce
• Potato chips, for serving

1. Preheat oven to 425 degrees F.
2. Rub unpeeled onions with a bit of the olive oil; roast until soft, about 45 minutes.
3. Cool and peel.
4. Finely dice the peeled raw onion.
5. Heat a large skillet over medium-high heat; add remaining oil and heat until quite hot.
6. Add diced onion and cook, stirring occasionally, until edges begin to brown, about 5 minutes.
7. Turn to medium-low and cook until onion is golden brown, about 18 minutes.
8. Scrape onion, oil, and juices into a sieve over a bowl.
9. Drain onions and spread on a paper towel-lined plate.
10. Cool the strained oil.
11. Puree roasted onions in a food processor.
12. Add mayonnaise, sour cream, vinegar, and salt; pulse until smooth.
13. With the motor running, drizzle in 1/4 cup of the flavored reserved oil.
14. Transfer to a serving bowl.
15. Stir in scallions, pepper, and hot sauce to taste.
16. Refrigerate at least 3 hours.
17. Scatter the fried onions over the top just before serving with potato chips.

onions, extravirgin olive oil, mayonnaise, sour cream, white wine vinegar, kosher salt, scallions, freshly ground black pepper, pepper sauce, chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/really-onion-dip-recipe2.html (may not work)