Heat a frying pan over medium-high heat and add the butter. Once melted, add the sliced onions and cook for 5-7 minutes until soft and translucent.

Lower the heat to medium-low and gradually pour in the chicken or vegetable stock, about 1/4 cup at a time. Allow to reduce slightly before each addition, stirring frequently for about 25 minutes.

Stir in balsamic vinegar and maple syrup, then allow to cook for 2-3 minutes to blend flavors. Remove from heat and set aside to cool.

In a mini food processor, blend the fat-free cottage cheese until smooth and creamy.

In a mixing bowl, combine the smooth cottage cheese with the cooled caramelized onion mixture, adding sliced spring onions and onion powder. Stir well.

Season with salt and black pepper according to preference. Transfer to a serving dish, refrigerate for at least 30 minutes before serving.