Caramelized Crusted Potatoes with French Onion Dip

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Potatoes:

1 1/2 pounds baby Yukon gold potatoes

1 stick (8 tablespoons) unsalted butter, at room temperature

1/4 cup finely grated Parmesan

1/4 cup finely grated pecorino

2 teaspoons smoked paprika

1/2 teaspoon garlic powder

Kosher salt and freshly ground black pepper

Onion Dip:

2 tablespoons vegetable oil

2 tablespoons unsalted butter

3 medium yellow onions, halved and thinly sliced

1/4 cup dry white wine

8 ounces cream cheese, at room temperature

1 1/2 cups sour cream, at room temperature

2 tablespoons dark brown sugar

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon dark shoyu

1 tablespoon balsamic vinegar

1 teaspoon Worcestershire sauce

4 fresh chives, thinly sliced

2 scallions, thinly sliced

1 tablespoon dark soy sauce

Kosher salt and freshly ground black pepper