Deeply caramelized onions are the whole point of this dip, slow-cooked until they turn jammy and golden with a savory boost from Worcestershire, a touch of apple cider vinegar, and a hint of garlic powder. That patient stovetop caramelization is what builds the deep, sweet-savory backbone here, and it's worth every one of those 35-plus minutes. Once cooled, the onions get folded into a thick, tangy base and chilled until cold and scoopable, with fresh chives scattered on top for a little brightness and crunch. It's a make-ahead party favorite that comes together with pantry staples and one skillet, no fuss required. This version is a great fit for a lactose free spread, and it pairs beautifully with crisp vegetables or your favorite crackers for dipping.
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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 and 1/2 tsp kosher salt, then stir to coat.
Cook the onions, stirring every 3–4 minutes, until they are deeply golden brown and jammy throughout, 35–45 minutes. Reduce the heat to medium-low if the onions begin to darken too quickly at the edges before the centers have softened.
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