Baked Onions with Sour Cream

Title:
Baked Onions with Sour Cream

Yield:
4 Servings

Categories:
Onions,
Sour
cream




Ingredients:





     4    Bermuda or Vidalia onions,


          -3" dia


   1/4 c  (1/2 stick) butter,


          -at room temperature


   1/4 c  Sour cream, room temperature


     1 tb Brown sugar


     1 tb Lemon juice


     1 tb Finely minced fresh parsley


   1/4 ts Salt


   1/4 ts Freshly ground black pepper






 Preheat oven to 375 degrees (F).  Place the unpeeled onions in a


 foil-lined shallow pan.  Bake, uncovered, for 1-1/2 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 1/2 - 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


 Collection of recipes from "Great Sysops of the World" from COOKFDN ops.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip