Directions

1. In a large skillet over medium heat, add the onions. Cover and cook, stirring infrequently until the onions are dry and almost sticking to the pan, about 20 minutes. Stir in 2 TB of oil and the salt and pepper, and turn the heat down to medium low. Cook, uncovered, stirring occasionally until they are dark, sweet and jammy, around 40 minutes.
2. Stir in the thyme and remove from heat. Let cool completely.
3. Fold cooled onions into the yogurt and stir in the lemon juice. Adjust seasonings to taste.
4. Back in the skillet, over medium-high heat, add 2-3 TB oil. Add half of the shallots and cook, turning shallots and cooking them until golden brown and crispy. Drain on a paper towel and immediately season with an extra sprinkle of salt. Repeat with remaining shallots. Garnish the dip with the shallots and serve with crackers, veggies or toasted bread.