Baked Onions with Sour Cream
|4 ||Bermuda or |
|1/4 cup ||butter, room temperature|
|1/4 cup ||sour cream, room temperature|
|1 tbsp. ||brown sugar|
|1 tbsp. ||lemon juice|
|1 tbsp. ||finely minced fresh parsley|
|1/4 tsp. ||salt|
|1/4 tsp. ||freshly ground black pepper|
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Preheat oven to 375°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.
These will hold nicely in a warm oven for 1/2 - 1 hour.