3 med. (1 1/2 lbs.) Idaho-Oregon sweet Spanish onions
1/4 c. butter
1 c. dairy sour cream
1 c. Half and Half
1 tsp. basil
Grated Parmesan cheese
Salt and pepper to taste
1 lb. linguine, cooked

Peel and thinly slice onions to measure about 5 cups. Saute onions in butter until tender and lightly browned. Stir in sour cream, Half and Half, basil and 1/2 cup grated Parmesan cheese. Cook just until heated. Season to taste with salt and pepper. Spoon over hot linguine. Toss well. Serve with additional Parmesan cheese. Makes 6 to 8 servings.