Melt 2 tablespoons of butter over low heat in a nonstick skillet. Add 3-4 sliced yellow onions and cook slowly for 30-40 minutes, stirring occasionally.

With about 10 minutes remaining, add 2 minced garlic cloves. Stir frequently until garlic is fragrant and slightly golden.

Deglaze the pan with a splash of Sauvignon Blanc or water, scraping up flavorful bits for 1-2 minutes.

Transfer the mixture to a mixing bowl, allowing it to cool slightly. Mix in 1 cup of sour cream, 4 ounces of cream cheese, and 1 tablespoon of soy sauce.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.