Heat the oil in a sauté pan on medium high heat. Add the onions to the pan.

Stir periodically for 10 minutes, allowing them to color.

Reduce heat to medium low and continue to cook, stirring frequently for about 10 minutes.

Reduce heat to low and continue to cook until evenly caramelized, about 15 more minutes. If the onions start to stick to the pan, add a couple tablespoons of water to deglaze the pan. When there is one minute left, add the garlic and saute until fragrant.

Transfer the caramelized onions to a medium bowl and allow to cool. Add the sour cream, chives, parsley, lemon juice, salt and pepper. Mix and serve immediately or chill for up to 24 hours before serving. Serve with your favorite potato chips or veggies.