Start by preparing your onions. Place a medium-sized skillet on the stove over medium-high heat, and pour in the extra-virgin olive oil. Once it gets a little warm, toss in the butter, and allow it to melt into the olive oil.
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Add in the onions and garlic once the oil is hot enough, and cook them over a medium flame until they become soft – this should take around 10 minutes. As they cook, keep stirring them around, so that they cook and brown evenly.
Next, add the beef bouillon cube to the pan, along with half a cup of water. Keep stirring frequently, until the cube melts, and all the flavourings coat the onions evenly – this should take around 3 minutes.
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Season the cooked, softened onions with pepper, thyme, salt, and Worcestershire sauce, and then remove them from the heat. Spread them out on a plate, and set this aside, to allow the onions to cool.
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While the onions are cooling, take a medium-sized bowl, and add in the sour cream and softened cream cheese. Combine the two together, using a rubber spatula to stir gently, until both are mixed together completely.
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Finally, add in the onion mixture, and stir it into the sour cream and cream cheese. Taste the dip, and adjust any seasonings that you feel need a little tweaking. Scoop the dip into a serving bowl, and garnish with chives. Now, you can either cover it with cling film and allow it to chill, or serve it immediately with chips and vegetable sticks.
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