Roasted Onion Dip

This delicious onion dip from star chef Tyler Florence uses the whole onion--no waste involved.

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 2

    medium unpeeled red onions

  • 2

    medium unpeeled Spanish onions

  • 2

    medium unpeeled sweet onions

  • 1/2

    cup mayonnaise

  • 1/2

    cup sour cream

  • 1/2

    teaspoon onion powder

  • Kosher salt

  • Pepper

  • Salmon, trout and sturgeon caviar, for serving

  • Fennel fronds, for garnish

  • Herbed Potato Chips, for serving

Directions

Preheat the oven to 350°. Using a paring knife, trim the bottoms of the onions 
and stand them in a baking dish. Bake for about 1 hour and 30 minutes, until very soft. Let cool. Using a paring knife, carefully cut 1/2 inch off the top of the onions. Using a small spoon, scoop out all but 2 or 3 layers of the roasted onions to form cups; you should have 21/2 cups of pulp. Finely chop the onion pulp and transfer to a medium bowl. Stir in the mayonnaise, sour cream and onion powder and season the dip generously with salt and pepper. Cover and refrigerate until chilled, about 30 minutes. Keep the onion cups at room temperature. Spoon the onion dip into the onion cups and transfer to a platter. Top the dip with salmon, trout and sturgeon caviar and garnish with fennel fronds. Serve with Herbed Potato Chips. Make Ahead The onion cups and onion dip can be refrigerated separately overnight. Let the onion cups return to room temperature before filling them.

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