Step 1

Add your butter to your skillet. Then add your onions. These onions will need to be cooked very, very slow. You want them to basically melt into the butter. It will depend on your stove, but mine took nearly one hour to cook. I covered them for about 20 minutes. Make sure you are stirring them occasionally so they do not burn. Make sure you also spread them out in an even layer so they cook evenly.

Step 2

About 30 minutes into cooking, add the brown sugar, soy sauce, pepper, cayenne and black pepper. Sauté , taste and adjust seasonings and add salt if needed. Let them continue to cook until they are a deep golden, almost dark brown.

Step 3

When the onions are cooked, I let them cool for a few hours or even overnight. You do not want to add them to the other ingredients warm.

Step 4

Add your mayo and cream cheese to a bowl or stand mixer and whip on high until light and fluffy. Add the sour cream 1/4 cup at a time, and taste and see if it is too sour for you. If not, add more. Then add the optional buttermilk powder.

Step 5

Then fold in the onions and the chives.

Step 6

I like to make this and refrigerate this overnight, or you can serve right away.

Step 7

This will keep for 5 days or so in the fridge.