The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Charred Onion Dip



5 pounds onion, very thinly sliced

12 sprigs thyme, picked and minced

6 ounces butter

Splash of olive oil

Salt and pepper

1 cup buttermilk plus more if needed

2 cups sour cream

1 cup Duke’s mayonnaise

¼ - ½ cup sherry vinegar


  1. Mix onions with butter, olive oil and thyme
  2. Caramelize onions slowly in wood oven until deep, dark brown. Remove from oven and cool to room temperature.
  3. Purée onions in blender or food processor with buttermilk.
  4. Add sour cream, mayonnaise and sherry vinegar
  5. Puree until very smooth, and add more buttermilk if necessary.
  6. Adjust acidity with more vinegar, and season with salt and pepper
Print Recipe