Sop of Onions
A recipe from the 15th-16th Century.
4 Large Onions, sliced into rings
120ml (4 floz) Sour cream
110g (4oz) Mushrooms, sliced
110g (4oz) Butter
50g (2oz) Spring onions
¼ tsp Nutmeg
Salt and Pepper
Melt the butter in a frying pan and add the mushrooms and onions.
Sauté over low heat, stirring constantly, until the onions are soft and almost transparent.
Add salt and pepper to taste, sour cream and nutmeg.
Heat thoroughly but do not allow to boil or the sour cream will curdle.
Garnish with finely chopped spring onions.
Serves 4
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