Ingredients
- 4 Bermuda or Vidalia onions, 3" dia
- 1/4 cup (½ stick) butter, at room temperature
- 1/4 cup Sour cream, room temperature
- 1 tablespoon Brown sugar
- 1 tablespoon Lemon juice
- 1 tablespoon Finely minced fresh parsley
- 1/4 teaspoon Salt
- 1/4 teaspoon Freshly ground black pepper
Make it step by step
- 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!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.