In a skillet over medium heat melt the butter and then add the onions. Toss to coat with butter and cover with lid. We need to "sweat" the onions to cut down on cooking time. Cook for 5 minutes and then turn heat to Low, stir and continue cooking covered for another 5 minutes.
Remove lid, add the sugar, salt, thyme, wine and Worcestershire sauce. Stir through and continue to cook uncovered on Low for another 15 minutes, stirring often. Onions should be a rich golden to dark brown. Remove from heat to cool.
Either use an immersion blender to puree the onions or transfer to cutting board and dice. Mix the caramelized onions and 1 tablespoon of chopped parsley with the sour and cream cheese mixture in bowl. Mix thoroughly.
Cover with plastic wrap and refrigerate 30 minutes to set and firm up.
Transfer to serving bowl and top with fresh cracked black pepper and remaining parsley. Serve with chips or crackers of choice.