Ingredients
3 tablespoons extra-virgin olive oil
2 medium sweet onions, such as Vidalia, chopped (3 1/2 cups)
1/2 bulb fennel, cored and chopped (1 1/4 cups)
1 teaspoon fresh thyme leaves, plus more for serving
Kosher salt
1/3 cup dry sherry
2 teaspoons Worcestershire sauce
16 ounces labneh or plain Greek yogurt
1 small clove garlic, minced (1/2 teaspoon)
Crackers and crudités, for serving
Preparation
In a large saucepan, heat 2 tablespoons oil over medium. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely.
Stir together labneh, garlic, and 1 teaspoon salt. Spread into a bowl or plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve with crackers and crudités.
