Baked onions with sour cream

Yield: 4 servings

Measure Ingredient
4 Bermuda or Vidalia onions, 3" dia
¼ cup (1/2 stick) butter, at room temperature
¼ cup Sour cream, room temperature
1 tablespoon Brown sugar
1 tablespoon Lemon juice
1 tablespoon Finely minced fresh parsley
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper

Preheat oven to 375 degrees (F). Place the unpeeled onions in a foil-lined shallow pan. Bake, uncovered, for 1-½ hours. Warm a heatproof shallow serving dish. When onions are tender, remove from oven. Spear each with a fork, snip or cut off both ends, and remove skin. Place the peeled onions in the warmed dish. Immediately add the butter and sour cream so they will melt from the heat of the onions. Then add the rest of the ingredients and toss lightly to mix.

[Note: these will hold nicely in a warm oven for ½ - 1 hour.] If you can't make this with real butter and sour cream, it really isn't worth making. When you do, this is absolute heaven! from Cooking from Quilt Country, by Marcia Adams, 1989 ISBN 0-517-56813-6 Submitted By MICHELLE BRUCE On 05-27-95

Similar recipes