As the onions cook, stir together ¾ a cup of sour cream, ¾ a cup or yogurt, 3 to 4 teaspoons of onion powder, ½ a teaspoon of salt and ½ a teaspoon of dried sage. Add the onion powder to taste. I pretty much used the full 4 teaspoons because the onion powder is what gives this that sweet French flavor. Add a bit at a time until it tastes the way you want it. Set aside until the caramelized onions and garlic have cooled to room temperature. Stir in the onions, adding 1 teaspoon of lemon juice at this time, to taste, as well. Add fresh chopped chives, reserving 1 tablespoon to garnish on top, if desired.