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Title: Baked Onions with Sour Cream
Categories: Vegetable Side dish
Yield: 4 Servings

4 Bermuda or Vidalia onions, about 3" diameter
1/4c(1/2 stick) butter, at room temperature
1/4cSour cream, room temperature
1tbBrown sugar
1tbLemon juice
1tbFinely minced fresh parsley
1/4tsFreshly 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.]