Add oil, balsamic vinegar, salt and pepper and stir to coat.
Place the Dutch oven with lid in the center rack of the oven. Cook for 15 minutes and then stir. Keep cooking and stirring every 15 minutes until the onions are a deep golden brown color.
Once removed from the oven and cool, place on a cutting board and chop to a small dice.
Roasted Garlic
Peel most of the paper off the garlic.
Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
Place garlic head on a sheet of aluminum foil.
Drizzle 1 teaspoon of oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Also top with salt, pepper and thyme.
Wrap the garlic in aluminum foil.
Place in the oven and let cook for about 45 minutes.
Remove from oven when garlic is soft to the touch
One cooled, squeeze the bottom of the garlic head to push all the amazing garlic out. Press with a wooden spoon or fork to make a paste.
Dip Assembly
In a medium sized bowl, combine the greek yogurt and the mayo.