Charred Onion Dip

By: Hannah Lee Leidy
Charred onion dip in a bowl
Photo by Callie Cranford

This charred onion dip promises to be the talk of the town. Simple yet packed with flavor, all you need are seven ingredients and a little bit of patience. By baking the onions in the oven, there won’t be any pans in need of cleaning. Their sweetness from the caramelization provides a nice contrast to the herbs. You’ll notice their smooth texture when combined with the oils and creams. This one definitely doesn’t skimp on the dairy, nor should it. Want more of a kick? Pour in sherry vinegar. While this makes six cups, don’t expect there to be any leftovers. This onion dip along with our other spreads will go straight to your recipe book.

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Approximately 6 cups

  • 5 pounds onions, very thinly sliced
  • 12 thyme sprigs
  • 6 ounces butter
  • Olive oil
  • Salt and pepper
  • 1 cup buttermilk, plus more if needed
  • 2 cups sour cream
  • 1 cup Duke’s mayonnaise
  • 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. Then, 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.

  • Recipe By
    chef Kevin Johnson of the Grocery in Charleston, South Carolina
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