"Really" Onion Dip for Chips

Directions

1. 1
   Preheat the oven to 425 degrees F.
2. 2
   In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil.
3. 3
   Bake until squishy soft, turning them once, about 45 minutes.
4. 4
   Set aside to cool completely.
5. 5
   Peel the onions and set aside.
6. 6
   Meanwhile, finely dice the remaining onion.
7. 7
   Preheat a large, heavy-bottomed skillet over medium-high heat.
8. 8
   Add the remaining 1 cup oil and heat until hot.
9. 9
   Add the diced onion and cook, stirring occasionally, until the onions just begin to lightly brown, about 5 minutes.
10. 10
    Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more.
11. 11
    Strain the onions through a sieve over a bowl.
12. 12
    Transfer the onions to a paper towel-lined plate and spread them into a single layer.
13. 13
    Reserve 1/4 cup of the onion oil and let it cool completely.
14. 14
    (Reserve the remaining oil for dressings or marinades.)
15. 15
    Puree the roasted onions in a food processor.
16. 16
    Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth.
17. 17
    While the motor is running, drizzle in the 1/4 cup of the reserved onion oil until incorporated.
18. 18
    Season with pepper and hot sauce, to taste.
19. 19
    Transfer the onion dip to a serving bowl and stir in the scallion.
20. 20
    Refrigerate until very thick, about 3 hours or overnight.
21. 21
    When ready to serve top with the fried onions.
22. 22
    Serve with chips.