2 c. sour cream
1 1/2 c. finely sliced onions
2 tbsp. butter

Bring sour cream and finely sliced onions to a slow boil, stirring constantly. Simmer until onions are tender, 7 to 8 minutes. Add butter and salt to taste. If gravy seems too thick, add milk to thin to desired consistency.

These 2 recipes were served together on Christmas Eve by my Great Grandmother and Great, Great Aunt, Tante Jensen.