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 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Charred Onion Dip


5 pounds onions, very thinly sliced

12 thyme sprigs, picked and minced

6 ounces butter

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. Preheat oven to 400 degrees. Add onions, butter, olive oil, and thyme to a nonstick dutch oven and cover with lid. Bake for 45 minutes, stirring every 15, until onions are deeply caramelized. Remove from oven and cool to room temperature.
  2. In a blender or food processor, purée onions with buttermilk. Add sour cream, mayonnaise, and sherry vinegar and puree until very smooth, adding more buttermilk if necessary.
  3. Adjust acidity with more vinegar, and season with salt and pepper.
Print Recipe