Caramelized five-onion dip

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 large sweet onion (such as Vidalia – the “flat” one), quartered and thinly sliced
• 1 medium-size yellow onion (what I call the “normal” ones), quartered and thinly sliced
• 1 medium-size red onion, quartered and thinly sliced
• 4 medium shallots, halved and thinly sliced
• 1/2 teaspoon salt, or to taste
• 6 spring onions, thinly sliced
• Approx 225 g cream cheese, softened
• Approx 3 dl sour cream
• The original recipe says 230 g mayonnaise, but unless I can be bothered to make some vegan mayo, I will skip that since I can’t stand conventional mayo)
• 2 teaspoons garlic powder (I think I will use fresh garlic – not a fan of garlic powder)
• 1/4 teaspoon cayenne pepper
• Black pepper, to taste

Heat oil and butter till the butter melts.

Add all the onions, except the spring onions, and salt, simmer, stirring occasionally till they start to soften and turn light brown at the edges, about 12 minutes.

Reduce heat to medium-low. Cook, stirring occasionally, until onions are caramelized, about 35 minutes.

Add the spring onions towards the end of the cooking time.

If it starts to stick to the bottom or become too brown, add a bit of water.

Transfer mixture to a large bowl and let cool before stirring in the cream cheese until it is incorporated.

Add the rest of the ingredients, season with salt and pepper, chill. Can be made a day ahead.