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1
First, clarify the butter so that you can fry the onions at high heat and put a very dark, almost burnt crust on them.
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2
Heat the butter in a small skillet over medium-high heat until it foams and browns.
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3
Remove from the heat.
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4
Tilt the skillet and carefully spoon off the foam, saving it in a small bowl.
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5
Pour the clear butter into another bowl, and pour the dark dregs at the bottom of the skillet into the bowl with the foam.
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6
Add the clear butter to a larger heavy skillet.
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7
(Discard the butter foam and dregs.)
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8
Heat the skillet over medium-high heat.
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9
Add the onions, 3/4 teaspoon salt and 1/4 teaspoon pepper.
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10
Fry the onions, flipping them now and then, until they're dark on the edges, even black and crispy in spots, about 10 minutes.
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11
Add the honey and garlic and cook for 1 more minute.
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12
Add the vermouth, bring to a simmer and cook until the liquid thickens, about 3 minutes.
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13
Remove from the heat and let cool.
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14
Put the sour cream and cream cheese in a mixing bowl and mix with a rubber spatula until smooth.
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15
Finely chop the fried onions on a cutting board and add them, along with their pan juices, to the cream cheese mixture.
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16
Stir in the chives.
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17
Add the cayenne and season with salt.
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18
Transfer to a small bowl and garnish with more chives.
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19
(This can be made ahead of time and refrigerated.)
