Potato chipspita chips, or cut vegetables for serving
Heat a large saute pan with a lid over medium heat. Add the onion, thyme and salt and cook until softened, about 5 minutes, and just starting to brown. Turn the heat to low, cover with the lid, and cook for another 20-30 minutes, stirring frequently and checking to make sure they haven’t dried out or are burning. At the end of cooking they should be meltingly soft and a brownish color. You may need to adjust to heat to achieve the color (higher heat), or if they are getting too dark turn it down. If they dry out too much during cooking, you can add some water.
Remove the onions to a bowl and let cool. Add the sour cream, garlic powder, parsley, lemon juice, and plenty of freshly cracked black pepper, and stir to combine. Taste and add salt – you may need up to another ½ teaspoon. Serve immediately with chips or vegetables, or refrigerate for up to a day.
Besides being a great party dip, this is also an excellent accompaniment to grilled meat, fish or chicken, or burgers.