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2 tablespoons extra virgin olive oil

1 medium yellow onion, about 3/4 cup chopped fine

1/2 teaspoon kosher salt

1 tablespoon Worcestershire sauce

1 cup plain 2% Greek yogurt

1/2 cup low fat sour cream

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In a small saucepan over medium low heat, add olive oil, onions and salt.

Saute for 10 minutes, stirring occasionally. Turn the heat down if they start to get crispy around the edges.

Add the Worcestershire sauce and turn off heat, let the onions soak in the sauce for 2 minutes.

In a small bowl, add yogurt and sour cream and stir in the onions.

Cover and refrigerate for at least 2 hours.