Peel and slice onions so that they’re in thin strips; set aside.
Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add the onions, stirring to coat them. Reduce heat to a simmer and cook the onions for 15-20 minutes, stirring occasionally so that the onions don’t burn. The onions are done when they are golden in color and most of their liquid is evaporated.
Place Cashewgurt® in a large bowl, and then pour onions and any leftover oils into the Cashewgurt® and stir to combine.
Stir in the chopped chives and season to taste with sea salt and black pepper. Enjoy!