Baked onions with sour cream

Yield: 4 Servings

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