FRENCH ONION DIP

Makes about 3 1/2 cups.

Note: This classic dip showcases onions three ways: fried, roasted and fresh.

• 4 medium yellow onions, 2 quartered lengthwise, 2 finely chopped

• 1 c. olive oil, divided

• Kosher salt and freshly ground black pepper, to taste

• 1 c. mayonnaise • 4 oz. cream cheese, softened

• 1⁄2 c. sour cream • 1 tbsp. fresh lemon juice

• 1 tsp. Worcestershire sauce

• Hot sauce, to taste

• 4 green onions, minced

• Cut raw vegetables, such as cucumber, carrot, and cauliflower, for serving

Directions

Heat oven to 425 degrees. Toss quartered onions with 2 tablespoons 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.

Purée roasted onions in a food processor until smooth. Add mayonnaise, cream cheese, sour cream, lemon juice, Worcestershire, hot sauce, salt and pepper, and purée until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until set, at least 4 hours or up to overnight.

Heat remaining oil in a 10-inch 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 sieve set over a bowl to drain; discard oil or reserve for another use. Transfer fried onions to paper towels to drain.

To serve, stir two-thirds of the fried onions and the green onions into dip, and transfer to a serving bowl. Top with remaining fried onions and serve with raw vegetables.