French Onion Dip

Makes about 31/2 cups. Recipe is from “Saveur: The New Classics Cookbook” by the editors of Saveur (Weldon Owen Inc., 2014), who say, “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, divided

Kosher salt and freshly ground black pepper, to taste

1 cup mayonnaise

4 ounces cream cheese, softened

1?2 cup sour cream

1 tablespoon fresh lemon juice

1 teaspoon 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 F. 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.

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-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.

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.