1/2 cup heavy cream or 1/2 cup sour cream or 1/2 cup
fresh dill, snipped (Lots of)
Peel the cucumbers if waxed.
Cut them in half lengthwise and scoop out the seeds with a spoon.
Cut them into 3/4 inch chunks.
If the cucumbers are not super-firm, place the chunks in a colander and sprinkle them with 1 tablespoon of salt. Shake to distribute the salt and let them drain for about 20 minutes.
Rinse and dry.
If the cucumbers are already firm, proceed with the recipe. Place butter in a medium to large skillet over medium heat. When it melts, add the onion and cook, stirring occasionally, until the onion softens, about 5 minutes.
Do not let the onion brown.
Add the cucumbers and cook, stirring for about 5 minutes, until the cucumbers are just tender.
Add pepper and, if you did not salt them earlier, salt. Turn heat to low, then stir in the cream or yogurt and a good handful of dill.
Stir until well blended, then serve, garnished with more dill.