Ingredients:

  • 2 lbs yellow onions, thinly sliced
  • 3 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp granulated sugar
  • 1/2 tsp kosher salt
  • 1 1/2 cups full-fat sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup full-fat Greek yogurt
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp fresh chives, finely minced
  • 1 tsp fresh thyme, chopped

Instructions:

  1. Halve the onions from pole to pole and slice them into thin, uniform half-moons to ensure even cooking.
  2. Melt the butter and olive oil in a large heavy-bottomed skillet over medium-low heat. Add the sliced onions, kosher salt, and granulated sugar.
  3. Cook the onions, stirring occasionally, for 40–50 minutes. If onions begin to stick, deglaze the pan with a tablespoon of water. Remove from heat when onions are soft, jammy, and a deep mahogany brown.
  4. Transfer the caramelized onions to a plate and allow them to cool completely to room temperature to prevent the dairy base from breaking.
  5. In a large mixing bowl, whisk together the sour cream, mayonnaise, Greek yogurt, Worcestershire sauce, garlic powder, and black pepper.
  6. Fold the cooled onions, minced chives, and chopped thyme into the creamy base until well combined.
  7. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld and the texture to firm up.