Heat a skillet over medium heat. Add the 2 tbsp of butter, the onion, scallions, shallot, and garlic. Season with a pinch of salt and saute the onions until they become translucent about 10 minutes. Drop the heat to low and add the worcestershire sauce, sugar, and remaining butter. Stir and continue to cook for another 15-20 minutes stirring consistently. Once the desired caramelization is achieved, remove from the heat and allow it to cool slightly.

In a mixing bowl add the softened cream cheese, mayo, and sour cream. Blend together with the salt, garlic powder, onion powder, parsley, black pepper, and cayenne. Add the cooled onion mixture and mix well. Refrigerate until cold and firm, about 4 hours. Garnish with reserved 1/4 cup of sliced scallions. Serve with chips or veggies.