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1
Heat olive oil in a skillet over medium-high heat.
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2
Add onions and season with salt and pepper.
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3
Saute until they begin to soften and become golden, about 10 minutes.
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4
Cover skillet and reduce heat to medium-low.
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5
Cook, covered, until onions are very tender, about 10 more minutes.
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6
Transfer onions, scraping up any browned bits at bottom of the pot, to a bowl and let cool for 10 minutes.
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7
Add onions, sour cream and yogurt to the bowl of a food processor and pulse until well mixed and the onions are mostly, but not completely chopped.
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8
You can alternately chop the onions very fine by hand and fold all the ingredients together with a rubber spatula.
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9
May be stored in an airtight container for up to two days.
