June 12, 2013
MAKES ABOUT 3 ½ CUPS
INGREDIENTS4 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
INSTRUCTIONS1. 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?... Get the recipe >>
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