Ingredients:

  • 2 large yellow onions, thinly sliced (450g)
  • 3 tbsp unsalted butter (42g)
  • 1 tbsp olive oil (15ml)
  • 1/2 tsp granulated sugar (3g)
  • 1/2 tsp kosher salt (3g)
  • 1 cup full-fat sour cream (240g)
  • 4 oz cream cheese, softened (113g)
  • 1/4 cup mayonnaise (60g)
  • 1 tsp garlic powder (5g)
  • 1 tsp Worcestershire sauce (5ml)

Instructions:

  1. Melt the butter and olive oil in a heavy-bottomed skillet over medium heat.
  2. Add the sliced onions and salt, stirring to coat, then sprinkle the sugar over the top.
  3. Lower heat to medium-low and cook, stirring occasionally, for 25–35 minutes until onions are a deep mahogany color. Remove from heat and let cool completely.
  4. In a medium bowl, beat the softened cream cheese until smooth.
  5. Whisk in the sour cream, mayonnaise, garlic powder, and Worcestershire sauce until the mixture is velvety.
  6. Gently fold the cooled caramelized onions into the cream base using a spatula.
  7. Transfer to a container and refrigerate for at least one hour before serving.