Charred Onion Dip

From: Chef Kevin Johnson, The Grocery, Charleston, S.C.

5 lb. onions, very thinly sliced
12 sprigs thyme, picked and minced
6 oz. butter
splash of olive oil
to taste, salt and pepper
1 cup buttermilk, plus more if needed
2 cups sour cream
1 cup mayonnaise
¼ to ½ cup sherry vinegar

Mix onions with butter, olive oil and thyme. Caramelize onions slowly in wood oven until

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