grilled onion dip with baguette
Hints of charred flavor amp up a traditional onion dip, served with grilled bread for dipping.
1 medium onion, cut into 1-inch slices
1 baguette, cut into 1/4-inch slices
Extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup plus 2 tablespoons mayonnaise
1/4 cup plus 2 tablespoons sour cream
1-2 tablespoons white wine vinegar
1 1/4 teaspoons aromatic bitters
- Heat grill to medium heat. Brush both sides of onion and bread slices with oil and season with salt and pepper. Place onions on grill and cook until charred, about 5 minutes. Turn onions and cook on other side, another 5 minutes. Remove from grill and allow to cool.
- Place bread slices on grill and cook until lightly charred, turning once, about 5 minutes. Remove from grill and allow to cool.
- Once cooled, place onions in a food processor and pulse until almost smooth (you want a bit of texture but no big chunks of onions). Transfer to a medium bowl and add mayonnaise, sour cream, 1 tablespoon vinegar, and bitters. Season with salt and pepper. Taste for flavor and adjust as desired. Cover with plastic wrap and chill until ready to serve.