Info

• 8 med. Onions
• 1 1/2 Cups of white wine(Chablis is wery good.)
• 2 cups of Chicken Broth
• 1 lb. pork or chuck (or the combination of the two.)
• 1 tspn. sugar,
• 1 tspn. Lemon juice
• savoy, and salt to taste
• 2tbspn. Flour
• 1 Egg Yolk
• 1 1/4 cups of Sour Cream

Cut off one or two slices of the onions (after pealing), so that all layers of the onion are visible. Bring wine and broth to a boil in a pot. Add the Onions, and cook them just enough so that the layers can be separeted. (about 5 min.) Drain, reserving all the liquid. Put onions in cold water so you can handel them. Remove the inner layers of eachonion, begining at the center,being carefule not to damige the layers(cops). Loosley stuff The onion cups, and arange them in a shallow pan. Pour enough of the reserved wine and broth mixture to well!! cover the onions. Season with sugar, lemon juice, savoy and salt. Cover and simmer until tender, and meat is done. Remove the onions(carefuly so you dont brake them)Blend flour, egg yolk, and sour cream together well (blend untill smooth NO LUMPS) Add to the cooking liquid, and again blend well. Cook on low heat for 1 to 2 minutes more ,stirring constantly, until it thickens. Pour sauce over onions and serve... BON APETITE!!!!