3 lg. Spanish onions
3 tbsp. butter
2 cloves garlic
8 oz. sour cream
1 c. half & half
1 tsp. basil
1/2 c. grated Parmesan cheese
1 lb. linguine

Thinly slice the Spanish onions and saute in the butter along with the chopped garlic. Saute onions until translucent (do not brown). Lower heat and add sour cream, the half & half, basil, and Parmesan cheese. Heat slowly until bubbly. Serve over hot, cooked linguine.