Slow-cooked onions are the whole point here, patiently caramelized in a skillet until they turn deeply golden, jammy, and packed with sweet, savory flavor. A splash of Worcestershire and a scatter of fresh thyme deepen that flavor even further while the onions cool to room temperature before joining the creamy base. Onion powder, garlic powder, a touch of black pepper, and a bright hit of apple cider vinegar round everything out, so every bite has that classic tangy, oniony punch. Once it's chilled and the flavors have had time to meld, the dip turns thick, scoopable, and totally craveable. Finished with a sprinkle of fresh chives, it's the kind of make-ahead party dip that disappears fast alongside potato chips or crisp vegetables. This one is a great fit for a lactose free spread, no one at the table will guess how easy it was to pull together.
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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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