Heat a wide skillet over medium heat and add the unsalted butter. When the butter melts and foams, add the thinly sliced onions, kosher salt (1 tsp), and granulated sugar. Cook, stirring every 2–3 minutes, for 20–25 minutes until the onions are deeply golden-brown and sweet. If the pan looks dry or the onions are sticking, add 1–2 tablespoons of water or reduce heat. In the last 2 minutes of cooking, add the minced garlic and cook until fragrant.

Deglaze

Add the dry white wine (or 2 tbsp stock) to the hot pan to deglaze, scraping up any browned bits from the bottom. Cook for 1–2 minutes until liquid mostly evaporates. Remove from heat and let the onions cool to room temperature (about 15–20 minutes).

Prepare base

While onions cool, in a medium bowl beat together the softened cream cheese until smooth. Stir in the sour cream, mayonnaise, Worcestershire sauce, lemon juice, fresh thyme (if using), and 1 tablespoon of the chopped chives. Mix until fully combined and smooth.

Combine and season

Fold the cooled caramelized onions into the creamy base until evenly distributed. Taste and adjust seasoning with kosher salt and freshly ground black pepper to taste (start with 1/2 tsp salt). Cover and chill in the refrigerator for at least 1 hour to allow flavors to meld (2–4 hours or overnight for best flavor).

Finish and serve

Before serving, stir the dip, adjust seasoning if needed, and garnish with remaining chopped chives and a light sprinkle of black pepper. Serve chilled or at cool room temperature alongside house chips.

House chips (for serving)

Prepare potatoes

Using a mandoline or sharp knife, thinly slice the scrubbed russet potatoes as uniformly as possible (about 1.5–2 mm). Rinse the slices under cold water until water runs clear to remove excess starch, then dry thoroughly on clean kitchen towels or paper towels—any surface moisture will cause oil splatter.

Fry chips

In a heavy-bottomed pot or deep fryer, heat the neutral oil to 350°F (175°C). Working in batches, carefully add potato slices in a single layer (do not overcrowd). Fry until golden and crisp, 3–5 minutes per batch depending on thickness. Remove with a slotted spoon and drain on paper towels.

Season chips

While still hot, sprinkle chips with kosher salt and smoked paprika (if using). Let cool slightly and transfer to a serving bowl or basket. Serve immediately with the chilled French onion dip.