DIRECTIONS

1. In large pan, sauté oil, onions, sugar, salt, pepper, thyme, sage and oregano over medium heat until it begins to sizzle and onions begin to brown a bit. Lower heat to low and continue to cook, stirring occasionally until onions are translucent and a caramelized brown color. Set aside to cool.
2. Once onions are cool, add sour cream, cream cheese, Worcestershire sauce, 1/2 of caramelized onions to a blender and blend until smooth. Taste and add Tabasco to taste along with green onions and then pulse to mix.
3. Pour into a sealable container and fold in rest of caramelized onions. Seal and refrigerate overnight.