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Preheat a pan on medium for 2 min. Add a touch of oil and the onions. Cook on medium for 5 min. Add butter and salt. Let them caramelize on medium for about 45 ish min (we aren't doing a deep caramelization here and by using higher heat and water, they'll go quicker), deglazing with water whenever they start sticking to the pan. Let cool.
Add shallots to a pan and coat in olive oil. Fry until nice and pale golden. Remove then.
Add the cream cheese, white pepper, garlic powder, onion powder, lemon zest, black pep, agave, mayo, sour cream, caramelized onion and balsamic to a food processor. Process until smooth. Adjust for salt at the end.
Pipe on a plate, top with the shallots, chives and black pepper.