Reprinted with permission from Saveur: The New Classics Cookbook

Makes about 3 ½ Cups

Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.

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


4 oz. cream cheese, softened

1⁄2 cup sour cream


1 tbsp. fresh lemon juice


1 tsp. Worcestershire sauce

Tabasco sauce, 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 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.

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 sieve set over a bowl to drain; discard oil or reserve for another use. Transfer fried onions to paper towels to drain.

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