4 Bermuda or Vidalia onions, 3" in diameter
1 tbsp. brown sugar
1 tbsp. parsley, minced
1/4 tsp. black pepper
1/4 c. butter, room temperature
1/4 c. sour cream
1 tbsp. lemon juice
1/4 tsp. salt

Preheat oven to 350 degrees. Place unpeeled onions in a foil-lined shallow pan. Bake, uncovered, for 1 1/2 hours. Warm a heat-proof shallow serving dish. When onions are tender, remove from oven. Spear each with a fork, snip or cut off both ends, and remove the skin. Place 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. Serves 4.