Peel the Onion

Onions get the dip
0 Ratings
The Grocery

We're not ones to say no to a good dip, as evidenced here, here and most recently here. But let's face it, there's a high demand for quality dips this time of year and we're all for versatility. So when Kevin Johnson, the executive chef and owner of The Grocery in Charleston, South Carolina, offered his recipe for charred-onion dip, the phantom potato chip in our hand started twitching. Johnson's recipe combines caramelized onions with a creamy quartet of buttermilk, sour cream, mayonnaise and cream cheese. Balanced with acidic sherry vinegar, each of the rich additions contributes its own flavor, which results in a multifaceted spread that requires only a simple potato chip for proper dip delivery.

Charred-Onion Dip

Recipe adapted from Kevin Johnson, The Grocery, Charleston, SC

Yield: 2 1/2 cups

Cook Time: 1 hour


2 medium yellow onions (about 1¼ pounds), thinly sliced

3 tablespoons unsalted butter

3 fresh thyme sprigs, leaves removed and finely chopped

¼ cup full-fat buttermilk

½ cup sour cream

¼ cup mayonnaise

¼ cup cream cheese

1½ tablespoons sherry vinegar

Salt and freshly ground black pepper

Salted kettle chips, for serving


1. In a large skillet or Dutch oven, combine the onions, butter and thyme. Place over medium heat and cook, stirring frequently, until the onions are caramelized and golden brown, about 1 hour. Set aside to cool.

2. In a blender, combine the cooled onions and buttermilk and purée until smooth. Add the sour cream, mayonnaise, cream cheese and sherry vinegar and purée until very smooth. Season with salt and pepper and serve with chips.

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