1. Heat butter in a large saute pan over med heat. Add diced onions and pinch of sea salt and stir. Saute for 30-40 minutes to caramelize, stirring occasionally . Turn heat lower if needed to prevent onions from burning (I cook mine over low heat).
2. Add a little water to pan if needed to prevent onions from sticking. Cook for up to an hour if needed. Add garlic and saute for another 5 minutes. Set aside to cool.
3. Put sour cream in food processor. Add about a tbsp of the caramelized onions and the parsley to the food processor. Process until smooth.
4. Mix in mayo, coconut aminos, and spices, then stir in the remaining caramelized onions.
5. Add additional salt and pepper to taste. Refrigerate dip for at least 6 hours or overnight for best taste (if you're in a hurry, a few hours is good enough). 

Optional gelatin: This gives the dip a similar thickness to Heluva Good dip. It is not necessary for taste. Without it the dip will be thinner but still tasty. Put coconut milk or water in a small saucepan. Sprinkle 1/2 tsp gelatin over the top and mix. Put on very low heat until gelatin dissolves completely. Turn off and let sit until just cool to the touch. Add to prepared dip and mix well. Dip should thicken after several hours in the refrigerator.