Recipe - Baked Onions With Sour Cream

4 Bermuda or Vidalia onions,
3" dia
One fourth cup (One half stick) butter,
at room temperature
One fourth cup Sour cream, room temperature
1 tablespoon Brown sugar
1 tablespoon Lemon juice
1 tablespoon Finely minced fresh parsley
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black pepper

Preheat oven to 375 degrees (F). Place the unpeeled onions in a
foillined shallow pan. Bake, uncovered, for 1One half 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 One half 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 0517568136
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip