Stir with ice. Strain into chilled cocktail glass. Garnish with a cocktail onion.
Making your own cocktail onions creates a much better Gibson than the commercial cocktail onions I have tried.
This is not a dry martini, but the modest sweetness accentuates the savory character of the thyme, and works with the umami of the pickled onion. This isn't a mass appeal cocktail, but if you like thyme and Gibsons, this one is for you.
I wanted to create a savory Gibson martini riff with thyme liqueur. The first iteration used dry vermouth and was too dry (Noilly Prat), along with having too much thyme, and included celery bitters which seemed an unnecessary distraction. I simplified it by dialing back the thyme and vermouth, and using Comoz which, while sweet, is somewhat drier than Dolin Blanc and much drier than Italian bianco vermouths.