In large pot over medium-high heat, add the butter, onions, thyme sprigs, and a generous pinch of kosher salt. Cook until the butter melts into the onions and steam begins to rise. Reduce heat to low. For faster softening, add 1 Tbsp water, and cover the onions for about 35 minutes with a lid, to build steam and keep the moisture in, stirring every 12-15 minutes. Once you remove the lid, cook for another 25-35 minutes more, stirring a few times. During the last 20 minutes or so, add the white wine and allow it to cook off. Continue cooking until the onions have reached your desired level of caramelization—this could mean cooking for 1 hour total for a very dark, jammy final product.

In a mini food processor, add the cottage cheese, olive oil, pepper, honey, and 3/4 of the onions. I reserve the remaining whole onions to stir into the dip to add texture, but you can add them all to the processor if you’d like to skip that step. Puree until smooth.

Taste for additional salt and honey and puree once more. Transfer to a bowl and stir in the remaining onions.

Transfer to a serving bowl, garnish with thyme, and serve chilled with crackers, bread, or veggies.