Melt the butter in a high-sided medium skillet over medium heat. Once the butter starts to lightly bubble, add all but 3 of the sage leaves, and cook, stirring occasionally, until they are translucent in spots and starting to crisp, about 3 minutes. Remove the sage with a slotted spoon to a paper towel-lined plate and reserve (the leaves will fully crisp as they cool). Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper to the skillet, and stir so the onions are coated in the butter; increase the heat to medium-high, and cook, stirring occasionally, until the onions are deeply caramelized, 22 to 25 minutes (add a splash water if the onions begin to stick). Transfer the onion mixture to the bowl of a food processor. Roughly chop the 3 reserved raw sage leaves, and add to the onions. Crumble all but 4 of the crispy sage leaves over the onions, and add the sour cream, cream cheese and 1/2 teaspoon salt. Process until mostly smooth. Transfer to a serving dish, and garnish with the 4 reserved crispy sage leaves. Serve with potato chips for dipping. (The dip can be made ahead and chilled overnight; remove from the refrigerator at least 30 minutes before serving.)
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