Units Scale

3 medium onions, 2 unpeeled, 1 peeled
1/3 cup extra-virgin olive oil + extra
1 cup mayonnaise, TFD prefers Duke’s or Hellman’s/Best Foods brands
1 1/2 cups full fat sour cream, TFD prefers Daisy brand
1 tablespoon vinegar from a bottle of white horseradish (preferred) or white wine vinegar
2 scallions (white and green parts), minced
5 small garlic cloves, through the press
4 slices of bacon
1 small bunch dill, finely minced
Seasoning salt to taste - TFD likes Jane's Krazy Salt
1 teaspoon or more to taste of rubbed between the palms dried thyme
1 teaspoon or more to taste of rubbed between the palms dried summer savory
Several turns of the peppermill
1-2 dashes Maggi seasoning
1-2 dashes hot pepper sauce
Potato chips, for serving

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Preheat oven to 425 degrees F.
Rub unpeeled onions with a bit of the olive oil; roast until soft, about 45 minutes. Cool and peel.
Cook bacon in skillet until done to your liking – I like 2 strips crisp and 2 soft. Remove bacon and reserve bacon fat in the pan.
Finely dice the peeled raw onion. Heat the bacon fat skillet over medium-high heat; add remaining olive oil and heat until quite hot. Add diced onion and cook, stirring occasionally, until edges begin to brown, about 5 minutes.
Turn to medium-low and cook until onion is golden brown, about 18 minutes. Scrape onion, oil, and juices into a sieve over a bowl. Drain onions and spread on a paper towel-lined plate. Cool the strained oil.
Puree roasted onions and bacon in a food processor. Add mayonnaise, sour cream, vinegar, and salt; pulse until smooth. With the motor running, drizzle in ¼ cup of the flavored reserved oil. Transfer to a serving bowl. Stir in scallions, pepper, dried herbs, Maggi and hot sauce to taste. Refrigerate at least 3 hours. Scatter the fried onions over the top just before serving with potato chips.