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READY IN ABOUT 1¾ hrs

Roasted Onion Mayonnaise

Read Reviews (15)

"Caramelized onions accent the mayonnaise in this delicious sandwich spread." — mistycolleen

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Original recipe makes 3 cups Change Servings

2 sweet onions, peeled, and halved
2 cups mayonnaise

salt and pepper to taste

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Directions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and lightly grease.
Place the halved onions onto the baking sheet, and roast in the preheated oven until they have turned deep golden brown, and have softened in the center, about 30 minutes. Remove from the oven and allow to cool to room temperature.
Place the onions into a food processor or blender, add the mayonnaise, and puree until smooth. Season to taste with salt and pepper. Store in the refrigerator.

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PREP 10 mins
COOK 30 mins
READY IN 1 hr 40 mins

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I halved this recipe. I did drizzle a little EVOO over the onions before baking and the mayonnaise I used was reduced fat. I made no other changes. I actually made this the night before last as I wanted it to sit in the fridge for as long as possible before using. This. Is. MONEY. I used this in a BLT Sandwich Wrap for dinner last night and let me tell you, it made the wrap incredible. I don't know why I haven't heard of this before but you bet that I'll make this frequently. This would be a wonderful addition to homemade ranch dressing or Secret Sauce. What a killer idea!

—Sarah Jo

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Jan 10, 2011

THIS ROCKS!!!! If I could give it 10 stars, I would. The roasting of the onions brings out the flavor. This was delicious on hamburgers, but our favorite thing is to use it as a french fry dipping sauce. Everyone I have served this to, loves it. Great stuff. Thank you!

—Bargello

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18 Ratings

Jan 10, 2011

This was awesome. I am having burgers tomorrow so I wanted something with alittle zing and this is it. I used about 3/4 cup of mayo and 1 medium onion. Cut the onion into fourths and added 2 cloves of garlic...drizzled with EVOO and salt and pepper, cooked for about 35 minutes and let my blender do the rest....AWESOME

—Diane Marie

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Jan 14, 2010

We really, really enjoyed this mayonnaise recipe! I read how Roxanne was hoping for more carmalization on her onions, so instead of just cutting them in half I cut them into thick slices and placed them on the cookie sheet with 3 cloves of garlic as well. I brushed on a little evoo and sprinkled w/ freshly ground black pepper and sea salt. Halfway through roasing, I flipped them over and everything was nice and caramel colored. I also made this a day in advance to allow the flavors to blend better. This was sooooo delicious on our mushroom swiss burgers. I will definately be making this again! Thanks for posting. :) NOTE: This makes a wonderful dipping sauce for french fries and onion rings!!!

—Christina

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Jan 07, 2011

I found that I could have more control over the caramelization process if I put some EVOO and a pat of butter in a saute pan, sliced my onions into thin rings, and caramelized them that way. I seasoned the onion slices (I used one large onion--the size of a fist) with a light sprinkling sea salt, fresh ground pepper, smoked sweet paprika, and some garlic powder.The process was easier on the old electric bill this way too. The onions were sauted on a medium-low heat until nicely caramelized--about 25 minutes, and then left to cool. I added the onions to 1/2 cup of mayo and blended in my blender, and let sit in the container overnight in the refrigerator. The end result was a pretty light golden brown colored mayo and the taste was fantastic on the burgers I made for the family. I will make this again and keep some in a container in the fridge. This onion mayo would be good as a dip for baked potato wedges or on other types of sandwiches.

—kp

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Dec 08, 2009

A definite MUST TRY! I made this for homemade Frisco Burgers. I used yellow onion - IMO, it has more onion flavor - chopped in half, then into quarters. Sprinkled with a bit of kosher salt, fresh ground black pepper, and EVOO. Added a couple of sprinkles of garlic powder at the end so it wouldn't burn. I only used 1 onion and added about 1/2 cup of mayo. It was plenty for us, and there is some for leftovers. I would recommend to let the flavors mingle, as the other reviewers do, with the mayo overnight, but it's also good right away. This is now our burger mayo! YUM! (My husband doesn't even like mayo, but he'll eat this.) =)

—I ♥ allrecipes

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Sep 28, 2009

I love caramelized onions so I had a feeling I would love this mayonnaise. The only problem I had is the fact that my onion didn't get a nice caramel colour all over but it had that wonderful smell and was very soft by the time 30 minutes had past. Only the edges seemed to get caramelized in looks. It smelled wonderful when I processed it but I should have left it to sit before using it for the flavours to meld better. I will make again, maybe I'll cut the onion pieces smaller (so they'd have the caramelized look all over) cause I was hoping the mayo would have a nice colour from the onions. Thanks for sharing!

—Roxanne J.R.

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Aug 09, 2011

I used this tonight after viewing this recipe. I blended in my magic bullet, and it came out extraordinary. I used two medium white onions, instead of sweet, and it still have a wonderful flavouring to it. Thank you! Such a classic!

—camgurlof1990

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Nutrition

Calories
139 kcal
7%

Carbohydrates
2.3 g
< 1%

Cholesterol
7 mg
2%

Fat
14.6 g
22%

Fiber
0.3 g
1%

Protein
0.4 g
< 1%

Sodium
121 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Onion Mayonnaise

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 139
Calories from Fat: 131

% Daily Value *
Total Fat 14.6g 22 %
Saturated Fat 2.2g 11 %
Cholesterol 7mg 2 %
Sodium 121mg 5 %
Potassium 30mg < 1 %
Total Carbohydrates 2.3g < 1 %
Dietary Fiber 0.3g 1 %
Protein 0.4g < 1 %
Sugars 1g
Vitamin A 1 %
Vitamin C 2 %
Calcium < 1 %
Iron < 1 %
** Thiamin 0 %
Niacin < 1 %
Vitamin B6 8 %
Magnesium < 1 %
Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.