4 med. onions
4 oz. oil
3 tbsp. flour
1 qt. chicken broth
1 c. cooked rice
Lemon juice from half lemon
1/2 tsp. nutmeg
Salt to taste
3/4 c. sour cream, room temperature

Cut onions into, not too thin, slices and saute them in hot oil until beginning to brown. Add flour and cook little longer, stirring, until lightly browned. Add broth a little at a time and cook for 10 minutes. Add rice and cook longer to warm it. Remove from heat. Add nutmeg, lemon juice, salt and sour cream. (After sour cream is added do not boil again.) Serves 4.