Instructions:

Baked Onions with Sour Cream

Serves: 4

4 Bermuda or Vidalia onions (about 3-inch diameter)
1/4 cup (1/2 stick) butter, room temperature
1/4 cup sour cream, room temperature
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon fresh parsley, finely minced
1/4 teaspoon salt
1/4 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 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.

Per Serving (excluding unknown items): 152 Calories; trace Fat (0.0% calories from fat); trace Protein; 41 g Carbohydrate; trace Dietary Fiber; 0 mg Cholesterol; 148 mg Sodium