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 deep, dark brown. Puree onions in food processor with buttermilk once they have cooled. Add ...

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