Ingredients:

  • 2 large yellow onions, thinly sliced (300g)
  • 2 tbsp unsalted butter (28g)
  • 1 tbsp olive oil (15ml)
  • ½ tsp granulated sugar (3g)
  • ½ tsp salt (3g)
  • 1 cup full-fat sour cream (240g)
  • 4 oz cream cheese, softened (113g)
  • ½ tsp garlic powder (3g)
  • ¼ tsp cracked black pepper (1.5g)
  • 1 tbsp fresh lemon juice (15ml)
  • 2 tbsp fresh chives, finely chopped (10g)

Instructions:

  1. Melt butter and olive oil in a large non-stick skillet over medium heat. Add sliced onions and salt.
  2. Cook the onions, stirring occasionally, for 20–30 minutes. Sprinkle in the sugar halfway through the process to accelerate browning.
  3. Continue cooking until the onions are a deep mahogany-gold and smell intensely sweet. Remove from heat and allow them to cool completely.
  4. In a medium mixing bowl, beat the softened cream cheese until smooth and lump-free.
  5. Fold in the sour cream, garlic powder, and black pepper. Stir until the mixture is a uniform ivory color and velvety in texture.
  6. Using a silicone spatula, fold the cooled caramelized onions and lemon juice into the cream base.
  7. Gently stir in the chopped fresh chives.
  8. Transfer the dip to an airtight storage container and refrigerate for at least one hour to allow the flavors to infuse.