Heat oil in nonstick skillet over medium heat. Add onions. Sauté onions with 2 teaspoons coarse salt until caramelized (nice medium brown color) this can take up to 45 minutes.

add water to the onions in the skillet. Scrap the brown bits on the bottom of the pan as you deglaze the skillet.

remove the onions from the stove and put in a colander over a plate to drain the excess liquid. Let cool to room temperature.

Transfer onions to a medium bowl. Stir in yogurt, sour cream, lemon juice and cayenne pepper.

Refrigerate for at least one hour. Sprinkle with cayenne pepper before serving and serve with vegetables and pita chips.