Heat oil in a medium skillet and add onions; cook covered on very low heat until onions are soft but not brown, stirring occasionally, for about 15 minutes. While onions are cooking, prepare the lemons: Squeeze juice from the lemons and reserve. Cut the rinds into 1/4" strips. Put in a small pan and cover with cold water; bring to a boil, then pour out the water. Repeat, boiling up the rind for a total of 3 times. When the onions are tender, add the drained lemon strips, lemon juice, water, sugar, salt and thyme. Cook uncovered over low heat, stirring occasionally, for about 20 minutes until most of the liquid is reduced and onions and lemons are glazed. Put up in glass jars. Store in refrigerator. Yield: 1 3/4 cups. Shepherd writes: "Meltingly delicious with baked ham, lamb or chicken and a special treat to replace or share the spotlight with cranberry sauce for Thanksgiving turkey dinner." Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherds Garden Seeds" catalog. Pg. 28. Posted by Cathy Harned.