In a large skillet, melt the butter. Add the onion and cook over moderate heat, stirring occasionally until golden brown
about 25 minutes. Add the tablespoons of the water and cook, stirring, until the water evaporated about 3 minutes. Let the onions cool slightly about 25 minutes.

Transfer the onion to a cutting boardand coarsely chop. In a large bowl, mix the so cream with the cream cheese, parsley, onion powder and Worcestershire sauce until smooth. Stir In the onion season with salt and pepper. Serve at room temperature.