Sweet Onion Dip

2 large sweet onions (Vidalia, Walla Walla, Texas Sweet, etc.)
4-5 Tablespoons EVOO
1 teaspoon coarse sea salt
1/2 small red onion
I bunch green onions or scallions, green parts only
3 cups small curd lowfat cottage cheese

Preheat oven to 450 degrees. Cut off ends of sweet onions and peel. Cut into eighths. Put in oven proof dish, drizzle with olive oil and sprinkle with salt. Roast, stirring occasionally, for 45 minutes, or until onions begin to turn brown. Remove from oven; set aside to cool.

While roasted onion cool, pulse red onion and green onion tops in food processor. Pour roasted onions and EVOO into food processor and run 'til thoroughly chopped. Add cottage cheese. Process 'til smooth. Place in container and refrigerate for at least 4 hours. Set out for at least one hour before serving. Taste for salt and add more if needed. Serve with crackers, baguette rounds, assorted crudites, as desired.