Slow-caramelized onions are the heart of this dip, cooked low and slow in butter and olive oil until they turn deeply golden, jammy, and sweet, with fresh thyme stirred in right at the end for an earthy finish. Once cooled, those onions get folded into a thick, tangy base of whipped cream cheese and sour cream, seasoned with onion powder, garlic powder, and a touch of apple cider vinegar for brightness. A stint in the fridge lets everything meld into a cold, scoopable dip with real depth of flavor in every bite. Finished with a scatter of fresh chives, it's rich, savory, and packed with that unmistakable caramelized-onion sweetness. Serve it alongside crisp vegetables or your favorite chips for an easy party spread that fits neatly into a gluten free menu.
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Melt the butter with the olive oil in a large skillet over medium heat until the butter is foamy. Add the sliced onions, kosher salt, and sugar, and stir to coat.
Cook the onions, stirring every 3–4 minutes, for 35–45 minutes, adjusting the heat to medium-low if they begin to brown too quickly, until they are deeply golden, jammy, and reduced to about one-third of their original volume. If the onions stick or the pan looks dry at any point, add a splash of water (1–2 tbsp) and scrape up the browned bits.
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