Approximately two cups of caramelized onion and sour cream dip, eight appetizer portions.

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Finely dice three medium yellow onions. Heat 1 tbsp butter and 1 tbsp olive oil in a wide skillet over medium-low heat. Add onions and 1/4 tsp salt.
Cook approximately 35–40 minutes, stirring more often near the end, until deeply golden and reduced, not burnt. Lower heat if dark spots appear before the mass softens. Cool about twenty minutes.
Fold cooled onions into 1 1/2 cups sour cream, 1/4 cup mayonnaise, 1/4 tsp garlic powder, 1/4 tsp pepper and remaining 1/4 tsp salt. Cover and chill about forty minutes.
Stir and portion approximately one-quarter cup per appetizer serving. Record the cooked onion volume and final salt balance in a kitchen test.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 60 minutes, included in the total.

Untested estimate: 35–40-minute onion browning, 20-minute cool and 40-minute chilling; onion water and pan size vary.