Golden Sour Cream Onions
"This sounds delicious. I'll have to try it sometime."
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 2 1⁄2 lbs white pearl onions, each about 2-inches in diameter (about 40)
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- 1 teaspoon caraway seed
- 3⁄4 teaspoon salt
- 1⁄2 cup sour cream
directions
- Blanch onions in batches in a kettle of boiling water, for about 2 minutes per batch. Transfer to a colander to drain. Peel onions when cool enough to handle.
- In a deep skillet just large enough to hold onions in one layer, boil the onions, butter, sugar, caraway seeds, salt, and enough water to cover onions by 1/2-inch, until most of the liquid is evaporated. Cook onions over moderate heat, swirling skillet, until golden and beginning to brown. Add sour cream and salt and pepper to taste. Heat, stirring, until just heated through. Onions may be made 1 day ahead and chilled, covered. Reheat onions in a skillet over medium-low heat, stirring, until hot.
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
