1 tablespoon olive oil

2 medium yellow onions, thinly sliced

2 large shallots, peeled and halved

1 ½ cups full-fat sour cream

½ cup mayonnaise

1 tablespoon white wine vinegar

1 tablespoon chopped fresh chives

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon fine sea salt, more to taste

Black pepper, to taste

Chives and olive oil, for garnish

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Caramelize the onions:
In a skillet over medium-low heat, heat the olive oil and add the sliced onions. Cook for 20–25 minutes, stirring occasionally, until deeply golden and jammy. Deglaze with a splash of water if needed.
Roast the shallots:
While the onions cook, roast the shallots. Preheat oven to 400°F (200°C). Place shallot halves on a small baking sheet, drizzle with olive oil, and roast for 20–25 minutes until soft and caramelized. Cool slightly, then finely chop.
Blend the base:
In a mixing bowl, stir together sour cream, mayo, vinegar, garlic powder, onion powder, salt, and a pinch of pepper. Fold in the caramelized onions and roasted shallots. Stir in chopped chives.
Chill:
Refrigerate for at least 1 hour to let flavors develop. It gets better the longer it sits!

Garnish & serve:
Before serving, drizzle a little olive oil and top with extra chives.