33 minutes plus cooling and chilling
- In a large skillet with 2-inch-high sides, heat oil over medium-high heat; add onions and cook 10 minutes or until golden brown, stirring occasionally. Reduce heat to medium-low; cook 20 minutes or until very soft and dark brown, stirring occasionally. Add lemon juice and 1/4 cup water; cook 2 minutes or until liquid is absorbed. Remove from heat; cool and chop onions.
- In a medium bowl, stir yogurt, garlic powder, thyme, salt, pepper and onions; cover and refrigerate 1 hour. Makes about 3 cups.