• Heat a large pot or skillet over low heat and add the olive oil and butter. Stir in the chopped onions, salt and pepper and stir to coat. Cover and cook until the onions are deeply golden and caramely, about 1 1/2 to 2 hours, stirring every ten minutes or so. If at any point the onions are burning, your heat is too high. Once the onions are golden and caramelized, stir in the brown sugar and cook for another 30 minutes, stirring occasionally. Stir in the garlic, cooking for another minute, then turn off the heat.
• Place the caramelized onions in a food processor and blend until pureed. Add in the cream cheese and blend until creamy. Add in the yogurt and blend again until combined. Taste and season additionally if desired. Scoop the dip into a bowl and cover it tightly with plastic wrap, refrigerating at least 4 hours or overnight.
• Take the dip out of the fridge and allow it to come to room temperature. While that is happening, heat a skillet over medium-low heat and add the olive oil and butter. Throw in the sliced onions and salt, stirring to coat. Cover and cook for 15 minutes, stirring often. Stir in the brown sugar and cook for another 10 minutes until deeply golden. If at any time the onions and sugar are burning, reduce your heat.
• Stir the caramelized sliced onions and chives into the dip before serving.

toasty baguettes

• Preheat the broiler in your oven. Place the sliced bread on a baking sheet. In a bowl, stir together the butter, basil, oregano, garlic powder and salt. Spread it on each baguette. Set the sheet under the broiler and cook until just golden and toast – about 2 to 3 minutes. Keep an eye on the bread the entire time as it can burn quickly! Serve with the bread, along with some veggies, chips or pretzels.