Ingredients:

  • 2 tablespoons unsalted butter
  • 1 tablespoon neutral oil (avocado or grapeseed)
  • 2 large yellow onions (approx. 500g), finely diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon granulated sugar
  • 1.5 cups full-fat sour cream
  • 1/2 cup Greek yogurt or mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 cup fresh chives, finely minced
  • freshly cracked black pepper to taste

Instructions:

  1. Place a large heavy-bottomed skillet over medium-low heat. Add the butter and oil. Once the butter is foaming, add the diced onions, salt, and sugar.
  2. Cook slowly, stirring every few minutes, for 20–25 minutes until the onions are a deep golden brown. If the pan looks dry, add a tablespoon of water to deglaze. Remove from heat and cool completely.
  3. In a large mixing bowl, whisk together the sour cream, Greek yogurt, Worcestershire sauce, and lemon juice until smooth.
  4. Fold in the garlic powder, onion powder, smoked paprika, and half of the fresh chives.
  5. Once the caramelized onions are at room temperature, fold them into the creamy base. Season with black pepper to taste.
  6. Cover tightly and refrigerate for at least 2 hours before serving to allow flavors to meld.