In a five quart pot or Dutch oven, melt the butter over medium heat.

Add the onions and shallots. Cook over medium heat, stirring occasionally for about 10 minutes or until softened. Turn the heat down to medium-low and cook, stirring occasionally, until golden and caramelized, for about 40 minutes to 50 minutes. Add 1/4 cup of water as needed to prevent the onions and shallots from sticking. Do not rush this step.

Remove the pot from heat and let onions and shallots cool slightly, about 15 minutes.

Transfer the onions and shallots to a cutting board and coarsely chop.

In a large bowl, mix the sour cream with the cream cheese, 1 tablespoon chives, onion powder and Worcestershire sauce until smooth.

Stir in the onions and shallots. Season with salt and pepper.

Transfer the dip to a serving bowl and sprinkle remaining 1 teaspoon of chives on top. Cover and refrigerate.

This dip can be made up to a day in advance – it actually allows the flavors to develop.

Remove from the refrigerator 30 minutes before serving. Serve with sturdy potato chips.