Golden Sour Cream Onions

1. 1

   Blanch onions in batches in a kettle of boiling water, for about 2 minutes per batch.

2. 2

   Transfer to a colander to drain.

3. 3

   Peel onions when cool enough to handle.

4. 4

   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.

5. 5

   Cook onions over moderate heat, swirling skillet, until golden and beginning to brown.

6. 6

   Add sour cream and salt and pepper to taste.

7. 7

   Heat, stirring, until just heated through.

8. 8

   Onions may be made 1 day ahead and chilled, covered.

9. 9

   Reheat onions in a skillet over medium-low heat, stirring, until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.