Adapted from this recipe from Sunset Magazine.
3 tbsp olive oil
2 sweet onions, cut in half and thinly sliced
12 ounces plain sheep's milk yogurt
1 tsp sea salt
In a large pan heat the olive oil on medium.
Add the onion slices and cook on medium low until the color has changed to a light brown, about 20-30 minutes.
Place the onions in a bowl and chill until cold, we waited overnight.
In a food processor, combine the yogurt, onions, and salt.
Pulse until combined but not too smooth.
Place in a bowl and chill for at least an hour.