For the Onions:
Add olive oil and butter and cook your onions, on low-medium heat till caramelized, fragrant and tender. This may take up to 30-40 minutes. Stir often to avoid burning. The slower you cook these the better. Be patient.
For the Ricotta:
Place all your ingredients into a high speed blender and blend until it resembles a Ricotta like texture.
To assemble, toast your sourdough bread, spread on some of the ricotta, top with some caramelized onions, a generous drizzling of honey and a fresh dusting of thyme!
Recipe courtesy of Food by Maria