2 tablespoons butter

2 tablespoons water

3 medium onions, thinly sliced

1½ cups sour cream, room temperature

8 ounces cream cheese, room temperature

1 tablespoon fresh parsley, finely chopped

1 teaspoon onion powder

1 teaspoon Worcestershire sauce

2 teaspoons salt

½ teaspoon pepper

Crackers or chips, for serving

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Melt butter in a large skillet over medium heat.
Add onions and cook slowly, stirring often, until caramelized, about 25–30 minutes. Add water as needed to deglaze.
Cool slightly, then chop onions into smaller pieces.
In a bowl, beat cream cheese until smooth.
Mix in sour cream, onion powder, Worcestershire sauce, salt, and pepper.
Fold in caramelized onions and parsley.
Refrigerate for at least 30 minutes to let flavors blend.
Serve chilled with crackers or chips.

Add cayenne pepper or smoked paprika for heat.

Mix in Parmesan or Gruyère for extra richness.

Swap sour cream with Greek yogurt for a lighter version.

Use fresh chives instead of parsley for a different flavor.

Best served chilled; doesn’t freeze well.