Heat the oil and butter in a large, heavy bottomed pan over medium heat. Once it’s melted, add the sliced onions and stir them well to coat them with the butter and olive oil

Cook, stirring occasionally, for about 10 minutes until the onions start to soften. Add ¼ teaspoon of herbamere and the fresh chopped rosemary and stir well

Continue to cook the onions, stirring occasionally, until they are golden brown and caramelized, about 20 minutes. If the onions start to burn, add a small amount of water to the pan

Remove the onions from the heat and let them cool before transferring them to a cutting board and chopping them into small pieces. Set aside about ¾ of the chopped onions to stir into the dip and reserve the rest for the top

Mix the yogurt, cream cheese, garlic powder, ¼ teaspoon herbamere and fresh pepper together in a large bowl. Add in the onions and stir well. Top it with reserved onions