Baked Onions With Sour Cream

• 4 Bermuda or Vidalia onions, 3-inches in diameter
• 1/4 c. (1/2 stick) butter (at room temperature)
• 1/4 c. sour cream (at room temperature)
• 1 Tbsp. brown sugar
• 1 Tbsp. lemon juice
• 1 Tbsp. finely minced fresh parsley
• 1/4 tsp. salt
• 1/4 tsp. black pepper

1. Preheat oven to 375u0b0.
2. Place the unpeeled onions in a foil-lined shallow pan.
3. Bake, uncovered, for 1 1/2 hours.
4. Warm a heat-proof shallow serving dish.
5. When onions are tender, remove from oven.
6. Spear each with a fork, snip or cut off both ends and remove skin.
7. 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.
8. Then add the rest of the ingredients and toss lightly to mix.
9. Serves 4.

bermuda, butter, sour cream, brown sugar, lemon juice, fresh parsley, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765969 (may not work)