Sour Creamed Brussels Sprouts

Sour Creamed Brussels Sprouts

2 yellow onions, finely chopped

1/4 C. butter

1/2 C. sour cream

1/3 C. heavy cream

1/4 to 1/2 t. salt

dash of pepper

2 lbs. brussels sprouts, trimmed and halved

ground nutmeg, to taste

Start bringing a large pot of salted water to a boil.

Saute onions in butter over medium heat, stirring, until deep golden, about 30 minutes. Reduce heat to very low, then stir in the sour cream, cream, salt and pepper.

Meanwhile, cook the sprouts, covered, in the boiling water until tender, about 10 minutes. Drain well. Add to the onion sauce and stir gently to mix. Sprinkle with the nutmeg and serve.

Serves 6.