In a large skillet, melt 2 tablespoons of butter over low heat, then add 2 very large diced sweet onions, stirring to coat with the butter.

Cover the skillet and let the onions sweat for about 10 minutes. Remove the lid and sauté the onions on low heat for 45-60 minutes until golden brown.

Remove the skillet from heat and let the onions cool for at least 30 minutes; it's best to refrigerate them for a few hours or overnight.

In a mixing bowl, combine 8 ounces of softened cream cheese and 1 cup of mayonnaise until light and fluffy. Gradually add in 1/4 to 1/2 cup of sour cream.

Fold in the cooled onions along with 3 to 4 tablespoons of chives, 1.5 tablespoons of soy sauce, and season with black and cayenne pepper.

Transfer the dip to a serving dish, cover tightly, and chill for at least one hour, preferably overnight. Serve with chips or as a burger topping.