In a large sauté pan, melt the
Butter (2 Tbsp)
over medium heat. Add the
Onions (4 cups)
Kosher Salt (to taste)
, and cover the pan. Cook covered for about fifteen minutes.
Remove the cover, and increase the heat slightly. Continue to cook for another ten minutes.
Granulated Sugar (1/2 tsp)
on top and cook for another ten to fifteen minutes. stirring more frequently now, until the onions have turned a nice deep brown.
Pour in the
Distilled White Vinegar (1/2 tsp)
turn off the heat, and scrape the bottom of the pan with a wooden spoon or spatula to remove any browned bits. Take pan off the heat and transfer onions to a large bowl to cool.
When the onions have cooled, stir in the
Sour Cream (1/2 cup)
. Season with
Salt (to taste)
Ground Black Pepper (to taste)
Scallions (1 bunch)
. Add the juice from
. Taste and adjust seasoning as desired.