Heat a saucepan
over medium-high heat. When the pan is hot, add the olive and heat. When the oil is hot, add pancetta
and saute, and caramelize
for about 10 to 15 minutes. Stir onion
into mixture, toss and saute for another 10 minutes, until the onion begins to brown. Add garlic, thyme, and cider vinegar, and remove from heat. Allow mixture to cool for about a 1/2 an hour.
Place cooled mixture into bowl, add mayonnaise
and sour cream
. Season with black pepper, to taste. Serve over iceberg wedges.