This was delicious - I would recommend putting the onions with the round outside down so that when it caramelizes you can just peel off the outside layer. Great flavors and perfect with rice crackers!
Roasted Sweet Onion Dip
More From Oxmoor House
- Calories: 66
- Fat: 2.5g
- Saturated fat: 0.8g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.2g
- Protein: 1.7g
- Carbohydrate: 10.3g
- Fiber: 1.5g
- Cholesterol: 3mg
- Iron: 0.4mg
- Sodium: 308mg
- Calcium: 42mg
- 2 large Vidalia or other sweet onions, peeled and quartered
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1 whole garlic head
- 1/3 cup reduced-fat sour cream
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1. Preheat oven to 425°.
- 2. Place onion in a large bowl; drizzle with oil. Sprinkle with 1/2 teaspoon salt; toss to coat. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap in foil. Place onion and foil-wrapped garlic on a baking sheet. Bake at 425° for 1 hour; cool 10 minutes. Chop onion. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
- 3. Combine onion, garlic, remaining 1/2 teaspoon salt, sour cream, parsley, and lemon juice in a large bowl. Cover and chill 1 hour.
Freshly squeezed lemon juice is ideal. Those lemon-shaped plastic bottles do contain real juice, but after it's reconstituted and mixed with preservatives, the taste is notably off, not fresh, a bit harsh and thin. It lasts for months but doesn't really add that divine fresh-lemon essence.
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