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Carmalized Onion Dip

Ingredients

• 1½ pounds scallions (about 4 bunches)
• 1 tablespoon olive oil
• 1¼ teaspoons kosher salt, divided
• 4 tablespoons salted butter
• 5 ounces room-temperature cream cheese
• 1 cup sour cream
• 6 tablespoons full-fat mayonnaise
• ¼ teaspoon ground black pepper
• Paprika, for serving

Directions

1. Cut the spring onions in half, separating the whites from the greens. Place the greens on a sheet tray and toss them with olive oil and ¼ teaspoon of salt. Broil for 5 to 6 minutes, until wilted and slightly blackened.
2. Set aside to cool.
3. Thinly slice the spring onion whites, discarding the roots. Melt the butter in a large sauté pan over medium-low heat. Add the spring onion whites and ¼ teaspoon of salt (optional, can also add a pinch of sugar here). Cook, stirring occasionally, until soft, golden brown and jammy (adding a tbsp of water every so often to help prevent burning). This takes about 30 minutes
4. In a medium mixing bowl, beat the cream cheese until smooth. Add the sour cream, mayonnaise and remaining ¾ teaspoon of salt, whisking until no lumps remain.
5. Thinly slice the cooled greens and stir them into the cream cheese mixture. Add the caramelized spring onions and black pepper, stirring until combined. Taste and adjust with additional salt if needed. Sprinkle with paprika. Refrigerate for at least 1 hour to allow the flavors to develop.