In a frying pan heat the olive oil over medium low heat. Add the diced onions and saute for 10 minutes.

Once the onions are translucent add the thyme, sage, salt and pepper. Continue to fry the onions on medium low heat for another 15 to 30 minutes stirring the onions occasionally and scraping up the browned parts.

Make sure there is enough oil in the pan and the heat is low enough that you aren't burning the onions. You want a nice golden brown caramelization and not blackened burnt bits. This medium low, slow process will make a huge difference in achieving a sweet taste with your onions.

Let the onions cool slightly.

In a small bowl combine the sour cream, mayonnaise and worcestershire sauce. Scrape in the onions and all the browned bits from the bottom of the pan. Stir the dip to combine all the ingredients.

Refrigerate for at least two hours before serving.