Heat the butter or oil in a large saute pan on medium heat and add the onions. Stir the onions for two minutes and then reduce the heat to low.
Continue stirring the onions every 2-3 minutes, allowing them to slowly caramalize (not burn!) on the bottom before stirring agina. If they start to stick or brown, add a tablespoon of water or white wine to rehydrate the onions and deglaze the pan.
Caramalizing onions takes time! Continue cooking the onions on low heat for approximately 45 minutes. Mine took a good 55 minutes. Cooking the onions on low for so long brings out the sweetness of the onion.
When there is one minute left on the onions, add the minced garlic and saute for one minute.
Once the onions and garlic are caramalized, transfer them to a small bowl and place them in the fridge to cool.
Using a large mixing bowl, mix together the sour cream, the mayonnaise, chives, parsely, sauces, and salt and pepper to taste.
Add the cooled onions and stir until creamy and fully mixed.
Garnish with dill or additional herbs and serve with chips or veggies.