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In a medium saucepan on medium-low heat, melt the butter and add the yellow onions, salt, pepper, garlic powder, and sugar. Slowly saute the onions and spices for 15 minutes or until they are very soft and golden brown. Make sure to give them a stir every couple of minutes to prevent burning.
In a medium bowl, whisk together the sour cream, mayo, dried parsley, and onion powder until smooth and completely combined. Set aside.
Once your onions have cooked, remove them from the heat and place them on a paper towel-lined plate to cool and absorb any excess butter before adding them to your sour cream mixture.
Once your caramelized onions have cooled, you can add them to your sour cream mixture, making sure to stir them in well. Cover your French onion dip bowl with plastic wrap and refrigerate it for a minimum of 2 hours or up to overnight.