1 tablespoon extra virgin olive oil
1 medium onion, quartered and thinly sliced
2 teaspoons chopped fresh thyme
1 cup sour cream
½ cup mayonnaise
½ teaspoon salt
½ teaspoon freshly ground pepper
1 green onion, thinly sliced on the diagonal
Heat the oil in a medium skillet set over medium-low heat. Add the onions and thyme. Cover and cook for about 30 minutes, stirring occasionally, until the onions are soft and deep golden brown. Remove from heat and allow to cool to room temperature.
In a medium serving bowl, whisk together the sour cream and mayonnaise. Season with salt and pepper, then stir in the cooled onions. Top with sliced green onion and serve immediately with toasted baguette, crackers, or vegetables.