This onion dip puts others to shame. And while it takes a little while to make, it’s worth the effort. The combination of flavors is really highlighted by the roasted garlic - sometimes we roast an extra head and keep it in the fridge in butter or oil. It’s a delicious spread in its own right.
For the dip: 1 head garlic 2/3 cup olive oil, plus more for brushing the garlic 2 tablespoons unsalted butter 2 cups finely diced red onion 2 cups finely diced sweet white onion 2 tablespoons sugar 1⁄4 cup cannabutter 1⁄4 cup mayonnaise made with olive oil 1 teaspoon sherry vinegar 1 tablespoon finely chopped fresh parsley 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh chives 3 tablespoons freshly grated Parmesan cheese, plus more for dusting the dip 2 tablespoons freshly grated Romano cheese Kosher salt and freshly ground black pepper, to taste For the toasts: 1 baguette 3 Roma tomatoes, halved lengthwise
Make the dip:
Preheat the oven to 400°F. Slice the garlic head in half crosswise to expose the raw cloves. Brush the exposed cloves with olive oil. Wrap the halves loosely in aluminum foil with the clove side up, and put them in an ovenproof pan.
Roast the garlic until it’s tender, about 30 minutes. Set it aside to cool. Once the garlic is cool enough to handle, squeeze the heads to push the roasted garlic from the skins into a bowl. Discard the skins.
In a large skillet, heat the 2/3 cup olive oil and butter over medium heat.
Add the roasted garlic, red onion, and white onion. Cook the onions until they are softened and beginning to brown, 7 to 9 minutes.
Add the sugar and cook, stirring periodically so the onions do not stick to the pan, until they are a rich deep-brown color, 20 to 25 minutes.
Turn the heat o and swirl in the cannabutter until melted. Set the mixture aside to cool to room temperature.
When the onion mixture has cooled, transfer it to a large bowl, and add the mayonnaise, vinegar, parsley, rosemary, chives, Parmesan, Romano, salt, and pepper.
Refrigerate the mixture for at least 2 hours to allow the flavors to come together.
Just before serving, preheat the oven to 300°F. Put the dip in an ovenproof pie plate and sprinkle with a dusting of Parmesan.
Make the toasts:
Heat the dip and baguette until the dip is warmed through and the bread is crisp, 5 to 7 minutes.
Slice the baguette into thin slices on the diagonal.
Rub each slice with the halved tomatoes and serve alongside the dip.