Recipes · Appetizers
The Grocery Charred Onion Dip
- Meal
- Appetizers
- Issue
- November 2013
From the featureBig Dippers
Ingredients
Makes 3 cups
- 5 lbs. onion, very thinly sliced
- 12 sprigs thyme, picked and minced
- 6 oz. butter
- Splash of olive oil
- Salt and pepper
- 1 cup buttermilk, plus more if needed
- 2 cups sour cream
- 1 cup Duke’s mayonnaise
- 1/4 cup sherry vinegar
Method
Mix onions with butter, olive oil, and thyme. Caramelize onions slowly in a wood oven until deep, dark brown. Once they have cooled, purée onions in food processor with buttermilk. Add sour cream, Duke’s, and sherry vinegar. Purée until very smooth. Add more buttermilk if needed. Adjust acidity with more vinegar. Season with salt and pepper.
From “Big Dippers.”
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