Thinly slice 2 large yellow or white onions. For easy slicing, cut an onion in half, and in half again to slice it in fourths, creating crescents or half rings.
Heat a large pan over medium heat and add 2 tbsp unsalted butter.
Melt the butter and add all the sliced onion.
Turn the heat down to medium-low and add 1 tsp of salt to onions.
Cook onions for 45 minutes to an hour, stirring every couple minutes until they are caramelized. When brown bits (known as fond) start to form and stick to the bottom of your pan, deglaze it by adding 1/4 a cup of water to scrape up the brown bits. That's where all the flavor is.
After your onions are completely softened and turn a brown caramel color, remove them from heat and transfer to a bowl to cool. For faster cooling, you can place your bowl with onions into the fridge for 10 to 15 minutes. For plating, reserve a spoonful of onions in a small bowl or plate.
Once your onions have cooled, add 16 oz sour cream into the bowl with the onions and mix to combine.
Add 1/2 tsp garlic powder, 1 tsp of Kosher salt, the juice of 1/2 lemon, and chopped chives.
Mix all together. Taste to see if it needs more chives or extra seasoning.
Top with reserved caramelized onions and more chives. Serve with ridged potato chips.