Title: Baked Onions with Sour Cream
Categories: Vegetable Side dish
Yield: 4 Servings
| 4 | | Bermuda or Vidalia onions, about 3" diameter |
| 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.]