Step 1

Slice both ends off of each onion, then halve from root to top. Slice the onions very thinly.

Step 2

Heat a large pan to medium and add butter. Once butter is melted, reduce heat to low and add onions. Sauté for 10-15 minutes, stirring often.

Step 3

After about 15 minutes, add salt, sugar and about 1 tbsp of wine. Stir well and continue cooking at low heat.

Step 4

Continue cooking for about 20-30 minutes, or until onions are deeply golden brown and caramelized. Add a splash of wine every 5-10 minutes to deglaze the pan. Keep the heat low to prevent burning - the goal here is low and slow heat for perfect caramelization! (See above photos for reference).

Step 5

Remove the caramelized onions from the pan and transfer to a cutting board. Roughly chop into smaller pieces.

Step 6

Add softened cream cheese, sour cream, caramelized onions, chives and garlic powder to a mixing bowl. Stir well or use a hand mixer to combine. Season with salt and pepper - taste and adjust as desired.

Step 7

Optional: chill for 1 hour in the refrigerator before serving. Serve with chips and sliced veggies. Enjoy!